Research and Innovation in Food Science and Technology

A

ACE Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
Acetylated wheat starch The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
Acetylation The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
AChE inhibitory activity Comparison of two extraction methods from Sargassum angustifolium and Padina distromatic on their pharmaceutical applications [(Articles in Press)]
Acid extraction Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin [Volume 13, Issue 1, 2024, Pages 5-10]
Acid treatment Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020-2021, Pages 255-268]
Acinetobacter baumanii The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019-2020, Pages 269-284]
Acoustic Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
Acoustic response Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
Acryl amide Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
Acrylamide Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
Acrylamide Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
Acrylamide Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
Acrylamide Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
Acrylamide 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, 2021-2022, Pages 95-106]
Active edible coating Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time [Volume 12, Issue 1, 2023, Pages 93-104]
Active packaging Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
Active packaging The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
Active packaging Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store [Volume 12, Issue 1, 2023, Pages 1-14]
Active packaging Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C) [Volume 12, Issue 3, 2023, Pages 313-328]
Adulteration Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
Adulteration Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods [Volume 7, Issue 4, 2018-2019, Pages 409-418]
Adulteration Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
Adulteration of olive oil Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
Aerated dessert Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
Aeration Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021-2022, Pages 261-272]
Aflatoxin Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
Aflatoxin Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
Aflatoxin Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
Aflatoxin B1 Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2019-2020, Pages 314-325]
Agitation Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021-2022, Pages 261-272]
Ag Nanoparticles Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
Air flow rate Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
Albumin Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
Albumin Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
Alcalase Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
Alcalase Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
Alkali isomerization Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
Alkaline Extraction Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) [Volume 12, Issue 1, 2023, Pages 105-120]
Alkalization The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
Alkyl pyrazine The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
Alkyl pyrazine Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021-2022, Pages 169-180]
Almond gum Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
Almond meal Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
Alumina Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
Aluminum Sulphate Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
Amino acids profile Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata [Volume 13, Issue 1, 2024, Pages 27-36]
Ammonium hydrogen carbonate Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
Analytic Hierarchy Process Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
Antagonism The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
Anthocyanin Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
Anthocyanin Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
Anthocyanin Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021-2022, Pages 71-82]
Anthocyanin Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
Anthocyanins Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
Antibacterial Activity Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
Antibacterial Effect nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
Antidiabetic Comparison of conventional solvent, enzyme and ultrasound assisted extractions on phenolics and bioactivities of Symplocos cochinchinensis leaves [(Articles in Press)]
Antifungal The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
Antifungal The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2021-2022, Pages 389-398]
Antifungal activity Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
Antifungal activity Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
Antifungal agent Microencapsulation of rosemary essential oil by electrospraying: an evaluation of characteristics and antifungal properties [(Articles in Press)]
Antifungal Effect Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
Antimicrobial The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019-2020, Pages 269-284]
Antimicrobial Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2021-2022, Pages 413-426]
Antimicrobial activity Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
Antimicrobial activity Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
Antimicrobial activity Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
Antimicrobial activity Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract [Volume 11, Issue 3, 2022-2023, Pages 291-302]
Antimicrobial activity Comparison of two extraction methods from Sargassum angustifolium and Padina distromatic on their pharmaceutical applications [(Articles in Press)]
Antimicrobial and Antioxidant Properties Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
Antimicrobial Compounds The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
Antimicrobial effect Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
Anti-microbial properties Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi [Volume 12, Issue 2, 2023, Pages 169-180]
Antimicrobial properties The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
Antimicrobial Resistance Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon [Volume 11, Issue 1, 2022-2023, Pages 83-94]
Antioxidant The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
Antioxidant Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
Antioxidant The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
Antioxidant The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
Antioxidant Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]
Antioxidant Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
Antioxidant Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
Antioxidant Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
Antioxidant Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties [(Articles in Press)]
Antioxidant activities Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
Antioxidant activity Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
Antioxidant activity The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
Antioxidant activity Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
Antioxidant activity Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
Antioxidant activity Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
Antioxidant activity Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
Antioxidant activity The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
Antioxidant activity Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
Antioxidant activity The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
Antioxidant activity Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
Antioxidant activity Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
Antioxidant activity Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021-2022, Pages 127-140]
Antioxidant activity Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss [Volume 10, Issue 1, 2021-2022, Pages 59-70]
Antioxidant activity Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021-2022, Pages 199-216]
Antioxidant activity Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
Antioxidant activity Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract [Volume 11, Issue 3, 2022-2023, Pages 291-302]
Antioxidant activity Effect of In ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile [Volume 13, Issue 1, 2024, Pages 37-42]
Antioxidant activity Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria [Volume 12, Issue 1, 2023, Pages 77-93]
Antioxidant activity Comparison of conventional solvent, enzyme and ultrasound assisted extractions on phenolics and bioactivities of Symplocos cochinchinensis leaves [(Articles in Press)]
Antioxidant Capacity Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata [Volume 13, Issue 1, 2024, Pages 27-36]
Antioxidant film Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology [Volume 12, Issue 2, 2023, Pages 245-258]
Antioxidative activity Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese [Volume 12, Issue 1, 2023, Pages 55-76]
Antioxidative properties Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese [Volume 12, Issue 1, 2023, Pages 55-76]
Apparent Viscosity Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021-2022, Pages 273-284]
Apple Juice Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
Apple pectin Phase separation behavior of apple pectin/wheat germ protein complex coacervates [(Articles in Press)]
Apricot Nectar Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
Arabic-Farsi gum Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
Arabic gum Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
Arabic gum 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, 2020-2021, Pages 57-72]
Arrhenius model Prediction of Shelf life of Vannamei Shrimp (Litopenaeus vannamei) Fillet in Freezing Conditions Based on Arrhenius Model and Artificial Neural Network [Volume 12, Issue 3, 2023, Pages 369-384]
Artificial Neural Network Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]
Artificial Neural Network Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
Artificial Neural Network Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
Artificial Neural Network Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
Artificial Neural Network Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
Artificial Neural Network Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
Artificial Neural Network Prediction of Shelf life of Vannamei Shrimp (Litopenaeus vannamei) Fillet in Freezing Conditions Based on Arrhenius Model and Artificial Neural Network [Volume 12, Issue 3, 2023, Pages 369-384]
Authentication Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods [Volume 7, Issue 4, 2018-2019, Pages 409-418]
Autoclave Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]
Avocado Retraction: Assessment of postharvest loss of avocado at producers level (Case of Wolaita and KembataTembaro Zones) [(Articles in Press)]

B

Bacillus Coagulans A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
Back Extrusion Method Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
Bacterial Cellulose Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
Balangu Seed Gum Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
Balangu Seed Gum 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, 2020-2021, Pages 283-294]
Barbari Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
Barbari bread Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
Barbari bread Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
Barbari bread Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
Barbari bread The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2019-2020, Pages 341-356]
Barbari flat bread The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
Barberry Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
Barberry Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2021-2022, Pages 413-426]
Barely Bran Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
Barije Essential Oil Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C) [Volume 12, Issue 3, 2023, Pages 313-328]
Barley malt extract Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria [Volume 12, Issue 1, 2023, Pages 77-93]
Barrier properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
Basil seed mucilage Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
Basil seed mucilage Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
Beef Biceps Femoris An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
Beef burger Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]
Bee Pollen Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
Beluga Fillet The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
Bene gum Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
Bene hull Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
Berberine Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
Berberis Vulgaris Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
Beta-Carotene Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
Betacyclodextrin Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
Betalain extract Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021-2022, Pages 325-340]
Beverage The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
Beverage Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
Biceps Femoris Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
Biceps Femoris Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]
Bi-layer The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
Bile resistance Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
Bioactive Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program [Volume 13, Issue 1, 2024, Pages 11-16]
Bioactive peptide Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
Bioactive peptide The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
Bioactive Peptides Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
Bioactive Peptides Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
Biodegradable Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
Biological oxygen demands Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
Biopolyester Biodegradable Polyesters for Food Packaging: an Overview on Classification, Biosynthesis, and Recent Applications [(Articles in Press)]
Biopolymer Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
Biscuit Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
Biscuit Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
Bitter 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, 2020-2021, Pages 99-112]
Bitter orange (Citrus aurantium) Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021-2022, Pages 273-284]
Black Cumin Seeds Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
Black Grape Seed Extract Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
Blanching The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
Blanching Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
Blend burger Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
Bottled milk Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment [Volume 12, Issue 3, 2023, Pages 329-342]
Brazzein Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
Bread Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2021-2022, Pages 413-426]
Bread Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
Bread The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread [Volume 12, Issue 3, 2023, Pages 291-304]
Breakage percent Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
Breast meat Effect of In ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile [Volume 13, Issue 1, 2024, Pages 37-42]
Brilliant green Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
Brown Marine Algae Comparison of two extraction methods from Sargassum angustifolium and Padina distromatic on their pharmaceutical applications [(Articles in Press)]
Buckingham Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test [Volume 12, Issue 2, 2023, Pages 121-136]
Buckwheat Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]
Buffalo meat 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, 2021-2022, Pages 217-234]
Bugged Wheat Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
Bulk Density Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
Bunium Persicum nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
Bunium Persicum Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016-2017, Pages 197-210]
Burger The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
Button mushroom The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
By-Product Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]

C

Cacao powder The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
Caffeine Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021-2022, Pages 141-154]
Cake Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
Cake Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
Callogenesis Image Analysis for Detection of Crocin Content of Saffron Corm Derived Cells Under Different Physiological and Chemical Conditions [(Articles in Press)]
Calorie Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
Camel meat Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
Camel Milk Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
Camel Milk Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021-2022, Pages 155-168]
Camel Milk Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
Camel Milk Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
Campesterol Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
Canola oil Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
Capsaicinoids Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
Carageenan 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, 2012-2013, Pages 255-272]
Carassius carassius Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
Carbohydrates Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides [Volume 13, Issue 1, 2024, Pages 17-22]
Carbonyl value Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
Carnauba wax Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
Carotenoid Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
Carp The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019-2020, Pages 201-212]
Carrot juice Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
Carrot pomace powder The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
Carum carvi Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016-2017, Pages 197-210]
Caseinate 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, 2012-2013, Pages 255-272]
Catostylus tagi Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi [Volume 12, Issue 2, 2023, Pages 169-180]
Celiac The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
Celiac The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
Cell biomass Image Analysis for Detection of Crocin Content of Saffron Corm Derived Cells Under Different Physiological and Chemical Conditions [(Articles in Press)]
Cell Destruction Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
Cereal Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
Charcoal The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]
Charcoal based chewing gum The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]
Charkhak gum Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
Cheese Analogue Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
Chelating agents The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019-2020, Pages 235-244]
Chemical and organoleptic properties The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
Chemical changes Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
Chemical composition Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]
Chemical indexes Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
Chemical properties Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
Chemical properties Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi [Volume 12, Issue 2, 2023, Pages 169-180]
Cherry tomato The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
Chestnut flour The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
Chicken Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
Chicken embryo Effect of In ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile [Volume 13, Issue 1, 2024, Pages 37-42]
Chicken fillet Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2019-2020, Pages 391-404]
Chicken fillet Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
Chicken Meat Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
Chicken Meat Occurrence of Enterobacteriaceae in Raw Chicken Meat Samples with Identification of Salmonella enterica subsp. Diarizonae as the First Report in Iraq [Volume 13, Issue 1, 2024, Pages 23-26]
Chickpea Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
Chickpea Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
Chicory Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
Chitooligosaccharide 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, 2020-2021, Pages 307-322]
Chitosan Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
Chitosan 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, 2012-2013, Pages 153-164]
Chitosan The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
Chitosan The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
Chitosan The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
Chitosan The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
Chitosan 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, 2020-2021, Pages 203-220]
Chitosan 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, 2020-2021, Pages 307-322]
Chitosan Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
Chitosan The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2021-2022, Pages 389-398]
Chitosan Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
Chitosan Coating Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2019-2020, Pages 391-404]
Chitosan Nanoparticles The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2021-2022, Pages 389-398]
Chocolate Mousse Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
Chocolate products Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]
Cholesterol Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
Cholesterol Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
Cholesterol Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
Chromatography Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
Chubak Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
Chubak extract Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
Chubak extract 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, 2021-2022, Pages 107-126]
Cichorium intybus Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
Cinnamaldehyde Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep [Volume 12, Issue 3, 2023, Pages 273-290]
Cinnamon The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
Cinnamon Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils [Volume 12, Issue 3, 2023, Pages 355-368]
Cinnamon oil Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
Clarification Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
Cloning Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]
CMC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
CMC The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
Coacervation The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
Coagulator Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
Cocoa powder Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021-2022, Pages 169-180]
Cocoa Substitute Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
Co-crystallized powders The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
Cold set emulsion-filled gel Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
Color A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
Color Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021-2022, Pages 169-180]
Color Characteristics Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
Color Factors Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
Colorimetry Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
Color index 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, 2012-2013, Pages 129-138]
Color Parameter Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
Color parameters The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
Color parameters Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
Color parameters Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
Come up Time The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
Common carp Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
Complex Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
Complex Coacervation Phase separation behavior of apple pectin/wheat germ protein complex coacervates [(Articles in Press)]
Complex Coaservation Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019-2020, Pages 53-66]
Complex formation Stability Enhancement of Natural Food Colorants- A Review [Volume 10, Issue 4, 2021-2022, Pages 369-388]
Composite hydrogel Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
COMSOL Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment [Volume 12, Issue 3, 2023, Pages 329-342]
Concentrated yoghurt 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, 2021-2022, Pages 43-58]
Conjugated diene value Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
Conjugated diene value Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]
Conjugated linoleic Acid Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
Cookie The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
Cooking Loss The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
Cooking Pot An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
Co-pigment Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021-2022, Pages 325-340]
Copigmentation Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021-2022, Pages 299-310]
Copigmentation. Encapsulation. Natural color Stability Enhancement of Natural Food Colorants- A Review [Volume 10, Issue 4, 2021-2022, Pages 369-388]
Copper sulphate Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
Corn Flour The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
Corn Seed Oil Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]
Cream 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, 2020-2021, Pages 269-282]
Cream Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
Cress seed gum Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
Cress seed gum Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
Cress Seed Mucilage Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
Cross-Linking The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
Crumb firmness Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
Cryoprotectant Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
Crystallization Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
Cucumber Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time [Volume 12, Issue 1, 2023, Pages 93-104]
Cultured fish Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) [Volume 12, Issue 1, 2023, Pages 105-120]
Cyanobacteria A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021-2022, Pages 181-198]

D

Dairy dessert Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
Dairy product Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
Dairy product Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
Dairy waste water Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019-2020, Pages 67-78]
Deep-fat frying Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
Deep Fat Frying The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
Deep frying Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
Deep frying The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
Deep frying The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
Degree of Hydrolysis Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
Degree of ripening Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021-2022, Pages 285-298]
Density Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
Depletion Flocculation 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, 2012-2013, Pages 199-218]
Dextran Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
Diafiltration Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021-2022, Pages 155-168]
Dielectric Barrier Discharge Plasma The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2021-2022, Pages 341-350]
Dietary Fiber Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
Diffusion coefficient Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
Diffusion water Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
Digital image analysis The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
Digital Image Processing Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
Digital Image Processing Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines [Volume 12, Issue 3, 2023, Pages 259-272]
Dimensional Analysis Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test [Volume 12, Issue 2, 2023, Pages 121-136]
Direct PCR Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]
Discoloration Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
Discrete Wavelet transform Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
DNA purification Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]
Donut The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
Donut The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
Donuts Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
Donuts Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
Double emulsion 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, 2020-2021, Pages 127-142]
Double exposure solar cooker The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
Dough The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
Dough Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
Dough Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
Doughnut The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
Doughnut Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
Doughnut The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
Dried milk Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
Dried Sourdough The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
Droplet mean diameter Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
Drug Delivery Biodegradable Polyesters for Food Packaging: an Overview on Classification, Biosynthesis, and Recent Applications [(Articles in Press)]
Dryer Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
Drying Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]
Drying Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
Drying Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
Drying Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
Drying Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
Drying kinetic Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper [Volume 12, Issue 3, 2023, Pages 305-312]
Drying Time The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
DSC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
DSPM Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
Dunaliella Salina Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
Dynamic rheological properties 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, 2021-2022, Pages 107-126]

E

Edibel film Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
Edible Coatings The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
Edible film Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
Edible film Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
Edible film Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
Edible film Optimization of nisin and EDTA concentration in antimicrobial film based on psyllium seed hydrocolloid film by response surface mothodology [(Articles in Press)]
Edible mushroom The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides [Volume 12, Issue 2, 2023, Pages 191-204]
EDTA Optimization of nisin and EDTA concentration in antimicrobial film based on psyllium seed hydrocolloid film by response surface mothodology [(Articles in Press)]
Effective moisture diffusion coefficient Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
Effective moisture diffusivity Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
Effective moisture diffusivity Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices [Volume 11, Issue 3, 2022-2023, Pages 319-334]
Eggplant puree Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
Egg substitute Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
Egg white protein The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [Volume 12, Issue 2, 2023, Pages 181-190]
Electron microscope 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, 2021-2022, Pages 107-126]
Electrophoretic pattern Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
Electrospinning Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
Electrostatic complex Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [Volume 12, Issue 1, 2023, Pages 39-54]
Emulsification Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
Emulsification Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
Emulsifier Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
Emulsifying capacity The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [Volume 12, Issue 2, 2023, Pages 181-190]
Emulsion gel template 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, 2020-2021, Pages 269-282]
Emulsion properties A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
Emulsion properties Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
Emulsion stability Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
Encapsulation The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
Encapsulation Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
Encapsulation A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
Encapsulation Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019-2020, Pages 53-66]
Encapsulation Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021-2022, Pages 249-260]
Encapsulation Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021-2022, Pages 141-154]
Encapsulation Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021-2022, Pages 325-340]
Energy An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
Energy efficiency The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
Energy Saving An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
Energy Saving Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
Enhanced Raman Spectroscopy Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
Enhnaced Ultrafiltrasion Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019-2020, Pages 67-78]
Enriched Doogh Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
Enriched yogurt Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil [Volume 12, Issue 2, 2023, Pages 137-154]
Enrichment Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) [Volume 12, Issue 1, 2023, Pages 105-120]
Enterobacteriaceae Occurrence of Enterobacteriaceae in Raw Chicken Meat Samples with Identification of Salmonella enterica subsp. Diarizonae as the First Report in Iraq [Volume 13, Issue 1, 2024, Pages 23-26]
Enterococcus faecalis The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019-2020, Pages 269-284]
Environmental stresses Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
Enzymatic Activities The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2021-2022, Pages 341-350]
Enzymatic hydrolysis Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
Enzymatic hydrolysis Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
Enzymatic hydrolysis Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
Enzymatic hydrolysis Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
Enzymatic hydrolysis The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides [Volume 12, Issue 2, 2023, Pages 191-204]
Enzyme The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
Enzyme crosslinking The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream [(Articles in Press)]
Enzyme Hydrolysis Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
Enzyme Hydrolysis The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]
Eryngium caucasicum Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
Escherichia coli The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
Essential fatty acid Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
Essential oil A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
Essential oil Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
Essential oil Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
Essential oil Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
Essential oil extraction Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
Essential oils nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
Esterification Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
Estival seed Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
Ethanol Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
Ethylene biosynthesis The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
Evacuated Tube Collector Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices [Volume 11, Issue 3, 2022-2023, Pages 319-334]
Evaporator Process Effect of Process Temperature and Vacuum Pressure on the Evaporation Rate of Water in the Production of Arenga Liquid Sugar [(Articles in Press)]
Exergy efficiency The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
Expansion Ratio Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
Extensograph The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
Extract nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
Extract Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream [Volume 12, Issue 3, 2023, Pages 343-354]
Extraction Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
Extraction Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
Extraction Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
Extraction A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
Extraction Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
Extraction Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
Extraction The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]
Extraction Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi [Volume 12, Issue 2, 2023, Pages 169-180]
Extraction method Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
Extraction method Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2019-2020, Pages 314-325]
Extraction optimization 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, 2020-2021, Pages 143-160]
Extraction Sugar Coefficient Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]
Extract yield 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, 2012-2013, Pages 129-138]
Extruded Sorghum The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
Extrusion Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
Extrusion Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]

F

Failure analysis Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
Farinograph The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
Farsi gum Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
Fatty Acid composition Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
Fatty acids profile Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata [Volume 13, Issue 1, 2024, Pages 27-36]
Fatty acid structure Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
Fe3O4 A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
Fenugreek flour Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
Fermentation Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
Fermentation Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
Fermentation Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour [Volume 13, Issue 1, 2024, Pages 43-48]
Fermentation Conditions The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
Fermented products Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
Fermented sausage Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
Fiber Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
Fiber The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
Fiber Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour [Volume 12, Issue 2, 2023, Pages 205-214]
Fiber Supplement Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
Fillet Nugget The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
Film The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
Fisetin Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry [Volume 13, Issue 1, 2024, Pages 1-4]
Fish burger Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
Fish farming Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
Fish Fillet Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
Fish Fillet Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
Fish Fillet Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
Fish finger Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
Fish gelatin The Effect of Gelatin and Nanoliposome Citrus (Citrus latifolia) Essential Oil on the Quality Characteristics of Surimi [Volume 12, Issue 2, 2023, Pages 215-230]
Fish Gelatin Film The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
Fish Myofibrillar Protein The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
Fish oil The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
Fish oil Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019-2020, Pages 53-66]
Fish skin Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin [Volume 13, Issue 1, 2024, Pages 5-10]
Fish waste Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) [Volume 12, Issue 1, 2023, Pages 105-120]
Flat Bread Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
Flavonoid Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
Flavonoids Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
Flavonoids Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry [Volume 13, Issue 1, 2024, Pages 1-4]
Flavored yogurt Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
Flaxseed Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
Flour Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
Flour extraction rate Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
Flow behavior Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
Flow behavior A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
Flow behavior The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
Flow behavior index Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
Flux Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
Flux Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021-2022, Pages 155-168]
Foam Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
Foaming Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
Foam stability The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [Volume 12, Issue 2, 2023, Pages 181-190]
Food adulteration A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
Food and pharmaceutical industries A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021-2022, Pages 181-198]
Food biopreservation Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
Food packaging Biodegradable Polyesters for Food Packaging: an Overview on Classification, Biosynthesis, and Recent Applications [(Articles in Press)]
Formulation Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
Formulation Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
Fortification Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
Fortification Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
Fortification Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021-2022, Pages 29-42]
Fossil Fuel An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
Fouling Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
Fractal dimension The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
Fractional extraction Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
Frankfurter sausage 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, 2020-2021, Pages 221-236]
Frankfurter sausages Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
Free fatty acids Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
Freeze dryer Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021-2022, Pages 127-140]
Freeze drying Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
Freeze drying Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
Freeze drying Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol [Volume 12, Issue 3, 2023, Pages 385-396]
Freezing Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
Fresh low-fat yogurt 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, 2020-2021, Pages 283-294]
Fructan Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
Fructose Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack [(Articles in Press)]
Fruit Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
Fruit dessert Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
Fruit oil ups The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
Fruit postharvest quality Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019-2020, Pages 245-258]
Frying Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
Frying Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
Frying The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
Frying Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
FTIR 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, 2012-2013, Pages 255-272]
Functional Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
Functional Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
Functional Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021-2022, Pages 29-42]
Functional Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021-2022, Pages 311-324]
Functional drink Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
Functional matrix Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]
Functional product Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]
Functional Properties Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
Functional Properties Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
Functional Properties Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
Functional Properties Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]

G

Gallic acid The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream [(Articles in Press)]
Gama –oryzanol Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
Gamborg medium Image Analysis for Detection of Crocin Content of Saffron Corm Derived Cells Under Different Physiological and Chemical Conditions [(Articles in Press)]
Gas Chromatography Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
Gas Chromatography Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
Gas chromatography/mass spectrometry Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils [Volume 12, Issue 3, 2023, Pages 355-368]
Gas combination 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, 2012-2013, Pages 283-294]
Gas Composition Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
Gastrointestinal system Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]
Gelatin Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
Gelatin The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
Gelatin Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019-2020, Pages 53-66]
Gelatin Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin [Volume 13, Issue 1, 2024, Pages 5-10]
Gelatin coating Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
Gene expression 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, 2021-2022, Pages 350-358]
Gene expression The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
Gene synthesis Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
Genetic Algorithm Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
Ginger essential oils Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2019-2020, Pages 391-404]
Glaze Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread [Volume 8, Issue 4, 2019-2020, Pages 405-414]
Glucose syrup Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
Gluten The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
Gluten The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
Gluten-free The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
Gluten-free bread Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
Gluten-free bread Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]
Gluten-free bread Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread [Volume 8, Issue 4, 2019-2020, Pages 405-414]
Gluten-free cake Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
Glycemic index Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack [(Articles in Press)]
Glycerol Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
Goat Milk Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria [Volume 12, Issue 1, 2023, Pages 77-93]
Grapefruit Concentrate 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, 2020-2021, Pages 99-112]
Graphene Oxide-COOH A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
Grass carp The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
Grass carp Study of Nutritional Value and Shelf Life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 ºC [(Articles in Press)]
Green tea The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
Green tea Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
Green tea The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
Guar Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
Gum Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
Gum Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
Gum Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
Gum arabic Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]

H

Hardness Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
Hardness Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
Hardness Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
Hardness Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
Hazelnut Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
Hazelnut Oil Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
Heat stress Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]
Heat treatment Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020-2021, Pages 255-268]
Height of storage in silos Study on α-amino azote changes with height of storage and sugar beets size during storage in silos [Volume 4, Issue 2, 2015-2016, Pages 143-152]
Herbal extract Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology [Volume 12, Issue 2, 2023, Pages 245-258]
High amylose corn starch Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep [Volume 12, Issue 3, 2023, Pages 273-290]
High Desirability Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
High hydrostatic pressure Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test [Volume 12, Issue 2, 2023, Pages 121-136]
Homogenization Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
Homogenized milk Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
Hot green pepper Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper [Volume 12, Issue 3, 2023, Pages 305-312]
HPLC Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
HPMC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
HPMC Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
HPMC Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]
Hydraulic resistance Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021-2022, Pages 155-168]
Hydrocolloid The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
Hydrocolloid The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
Hydrocolloid 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, 2020-2021, Pages 237-254]
Hydrocolloid Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
Hydrocolloid Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [Volume 12, Issue 1, 2023, Pages 39-54]
Hydrocolloids The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
Hydrogel Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021-2022, Pages 141-154]
Hydrolysis conditions Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
Hydrolyzed protein The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
Hydrolyzed protein The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]
Hydroxypropyl cellulose The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]

I

Ice cream Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
Ice cream Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
Ice cream 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, 2020-2021, Pages 73-84]
Ice cream Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream [Volume 12, Issue 3, 2023, Pages 343-354]
Ice cream The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream [(Articles in Press)]
Image texture The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
Image texture Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms [Volume 8, Issue 2, 2019-2020, Pages 189-200]
Immobilization Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
Immunoaffinity Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
Indian White shrimp Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021-2022, Pages 199-216]
Industrial bread 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, 2021-2022, Pages 95-106]
Industrial doogh Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
Inert particles Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
Infrared Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
Infrared Radiation The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
Infrared Radiation Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
Inhibition Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
In situ solvent formation microextraction Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
Inter-esterification Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
Intermittent Heating Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
Inulin Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
Inulin Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
Inulin Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
Inulin Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
Inulin Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
Inulin Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
Inulin Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019-2020, Pages 137-150]
Inulin 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, 2020-2021, Pages 57-72]
Inulin 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, 2020-2021, Pages 433-444]
Inulin Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
Iodine value Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
Ionic Liquid Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
Iran Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
Iran 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, 2021-2022, Pages 95-106]
Iranian white cheese Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
Isfarzeh seed mucilage Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
Isomalt Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
Isomalt Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019-2020, Pages 165-176]
Iyengaria Stellata The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]

J

Jerusalem artichoke Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]

K

Kefir The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
Kefiran The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
Khandal Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021-2022, Pages 199-216]
Khinjuk kernel oil Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]
Kinetic Model Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
Kinetic Modeling Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021-2022, Pages 155-168]
Kinetic Modelling Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020-2021, Pages 11-26]
Kinetic Modelling Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep [Volume 12, Issue 3, 2023, Pages 273-290]
Kinetic Modelling Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
Kinetics Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
Kluyveromyces marxianus yeast Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
Kohlrabi (Brassica oleracea L.) Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2021-2022, Pages 399-412]
Kolbach index 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, 2012-2013, Pages 129-138]
Konjac Glucomannan Gum The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]

L

LAB Isolate Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
Lactic acid The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
Lactic acid bacteria Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021-2022, Pages 285-298]
Lactic fermentation Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2021-2022, Pages 399-412]
Lactobacillus Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
Lactobacillus acidophilus A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
Lactobacillus acidophilus Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019-2020, Pages 137-150]
Lactococcus lactis Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]
Lactoferrin The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
Lead removal The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019-2020, Pages 235-244]
Lemon pomace powder The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019-2020, Pages 201-212]
Lemon verbena leaf Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
Lentil Flour The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
Lepidium Perfoliatum The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
Lighvan cheese The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
Lime Juice The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
Limonin 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, 2020-2021, Pages 99-112]
Lipase Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
Lipid The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019-2020, Pages 201-212]
Lipid Extraction Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
Lipid oxidation Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
Liquid Arenga Effect of Process Temperature and Vacuum Pressure on the Evaporation Rate of Water in the Production of Arenga Liquid Sugar [(Articles in Press)]
Local sweet bread (Kichi) 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, 2020-2021, Pages 237-254]
Longan honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
Longissimus Thoracis Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
Longissimus Thoracis Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]
Loss Modulus (G") Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
Low-calorie jelly Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
Low fat Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
Low fat ice cream Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
Low fat yogurt Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
Low temperature Effect of Process Temperature and Vacuum Pressure on the Evaporation Rate of Water in the Production of Arenga Liquid Sugar [(Articles in Press)]
Lutein Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
Lysozyme Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]

M

Maillard reaction Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
Malt extract 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, 2012-2013, Pages 129-138]
Maltitol Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019-2020, Pages 165-176]
Maltodextrin Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Maltodextrine Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
Maltose Production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques [Volume 12, Issue 2, 2023, Pages 231-244]
MannanMannoprotein Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014-2015, Pages 211-226]
Mannoprotein A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
Mannoprotein/Mannan Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
Marinade Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021-2022, Pages 199-216]
Marshmallow 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, 2021-2022, Pages 107-126]
Mass Transfer Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
Mass Transfer Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
Mass Transfer Coefficient Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
Matrix effect A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit [Volume 12, Issue 2, 2023, Pages 155-168]
Mature corm Image Analysis for Detection of Crocin Content of Saffron Corm Derived Cells Under Different Physiological and Chemical Conditions [(Articles in Press)]
Mayonnaise Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
Mayonnaise Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
Mayonnaise The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
Mechanical properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
Mechanical properties The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
Mechanical properties Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
Mechanical properties 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, 2020-2021, Pages 143-160]
Medlar Concentrate Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2019-2020, Pages 391-404]
Melanoides Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
Melting point Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019-2020, Pages 165-176]
Melting rate The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream [(Articles in Press)]
Membrane Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
Membrane Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
Mentha spp. and Ziziphora tenuir L Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
Mespilus germanica L The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
Metalized polypropylene The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
Methanol Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
MEUF Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
Micelle Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019-2020, Pages 67-78]
Microalgae The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]
Microbial analysis The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
Microbial changes Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
Microbial indexes Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
Microbial stability 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, 2021-2022, Pages 217-234]
Microbial Survival A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
Microbial transglutaminase Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
Microcapsulation Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep [Volume 12, Issue 3, 2023, Pages 273-290]
Microcapsule The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
Microcapsule Microencapsulation of rosemary essential oil by electrospraying: an evaluation of characteristics and antifungal properties [(Articles in Press)]
Microencapsulation Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
Microencapsulation Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Microencapsulation Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
Microencapsulation Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
Microencapsulation Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
Microencapsulation 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, 2020-2021, Pages 57-72]
Microencapsulation Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
Microencapsulation Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]
Microencapsulation Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
Microgel Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method [Volume 12, Issue 1, 2023, Pages 15-28]
Micro-Gel The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
Microorganisms Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
Microstructure Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
Microstructure The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
Microstructure Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
Microstructure The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
Microstructure Observations Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
Microwave Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
Microwave Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
Microwave A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
Microwave Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
Microwave Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
Microwave Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
Microwave Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
Microwave Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
Microwave Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper [Volume 12, Issue 3, 2023, Pages 305-312]
Microwave hydro diffusion and gravity Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
Microwave power Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
Microwave pretreatment The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
Microwave pretreatment The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
Microwave–vacuum dryer Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
Migliol 812 Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
Miglyol 812 Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
Milk Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
Milk enrichment Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
Milk protein concentrate 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, 2021-2022, Pages 43-58]
Millet Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test [Volume 12, Issue 2, 2023, Pages 121-136]
Milling process The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2019-2020, Pages 341-356]
Mineral Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata [Volume 13, Issue 1, 2024, Pages 27-36]
Minimum bactericidal concentration The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
Minimum Bactericidal Concentrations Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils [Volume 12, Issue 3, 2023, Pages 355-368]
Minimum Concentration of Growth Inhibitor Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon [Volume 11, Issue 1, 2022-2023, Pages 83-94]
Minimum inhibitory concentration The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
Minimum inhibitory concentration Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils [Volume 12, Issue 3, 2023, Pages 355-368]
Mixture design 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, 2021-2022, Pages 43-58]
Mixture design Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties [(Articles in Press)]
Mixture-Process Experiments Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
MLR Retraction: Assessment of postharvest loss of avocado at producers level (Case of Wolaita and KembataTembaro Zones) [(Articles in Press)]
Modeling Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
Modeling The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
Modeling Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
Modeling Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
Modeling Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]
Modification Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
Modified atmosphere 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, 2012-2013, Pages 283-294]
Modified atmosphere Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
Modified atmosphere 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, 2020-2021, Pages 203-220]
Modified cellulose nanofiber Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
Modified QuEChERS A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit [Volume 12, Issue 2, 2023, Pages 155-168]
Modified starch Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
Modified starch Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [Volume 12, Issue 1, 2023, Pages 39-54]
Moisture Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
Moisture Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
Moisture absorber The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
Moisture Absorption Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
Moisture Absorption Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
Moisture loss Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
Moisture ratio Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
Molecular biology Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
Mono- and diglyceride Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
Mono-di-glyceride Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
Morphological evaluation Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol [Volume 12, Issue 3, 2023, Pages 385-396]
Mouth Simulator Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]
Mozzarella cheese Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]
Mucilage 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, 2020-2021, Pages 143-160]
Muffin Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
Muffin cake Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
Multichannel cooking vessel Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
Multifunctional Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
Multiple objective particle swarm algorithm 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, 2020-2021, Pages 283-294]
Multivariate Regression Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]

N

Nanobiocomposite Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology [Volume 12, Issue 2, 2023, Pages 245-258]
Nanocellulose Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
Nanocomplexes 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, 2012-2013, Pages 255-272]
Nanocomposite The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
Nanocomposite Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
Nanoemulsion Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
Nanoemulsion Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
Nanoemulsion Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil [Volume 12, Issue 2, 2023, Pages 137-154]
Nanoemulsion essential oil Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
Nanoencapsulation Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020-2021, Pages 11-26]
Nanofibers Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
Nanofibers Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
Nanofibers Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C) [Volume 12, Issue 3, 2023, Pages 313-328]
Nanofiltration Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
Nanoliposome The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
Nanoliposome Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
Nanoliposome The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
Nanoliposome Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
Nanoliposome The Effect of Gelatin and Nanoliposome Citrus (Citrus latifolia) Essential Oil on the Quality Characteristics of Surimi [Volume 12, Issue 2, 2023, Pages 215-230]
Nano-Liposome Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
Nanoniosome Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021-2022, Pages 249-260]
Nanostructure Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
Nano system Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
Native wheat starch The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
Natural gums The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
Natural Inhibitor compounds Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
Nero–Fuzzy modeling Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
Nettle Seed 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, 2020-2021, Pages 143-160]
Neural Network Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
Neural Network Application of Artificial Neural Network and Non-Destructive CT scan Test in Estimating the Amount of Pear Bruise Due To External Loads [Volume 8, Issue 2, 2019-2020, Pages 177-188]
Neural Networks Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
New Formulation Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
Nisin 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, 2020-2021, Pages 221-236]
Nisin Optimization of nisin and EDTA concentration in antimicrobial film based on psyllium seed hydrocolloid film by response surface mothodology [(Articles in Press)]
Nisin nanoparticles 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, 2020-2021, Pages 221-236]
Nitric Oxide Inhibition Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
Nitrosamine Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
Non-dairy beverages Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) [Volume 12, Issue 1, 2023, Pages 29-38]
Nondestructive Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
Nondestructive method Application of Artificial Neural Network and Non-Destructive CT scan Test in Estimating the Amount of Pear Bruise Due To External Loads [Volume 8, Issue 2, 2019-2020, Pages 177-188]
Non-ionic surfactant Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
Noughl Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
Nutritional Value Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
Nutritional Value Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) [Volume 12, Issue 1, 2023, Pages 105-120]

O

Octenyl succinic anhydride Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
Oil Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
Oil absorption Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
Oil absorption The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
Oil Bulking Agent Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
Oil Extraction Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
Oil Extraction Yield The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
Oil-In-Water Emulsion Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
Oil Uptake Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
Oil Uptake Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
Oil Uptake The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
Oleaster Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour [Volume 12, Issue 2, 2023, Pages 205-214]
Oleogel 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, 2020-2021, Pages 269-282]
Oleogel Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration [Volume 11, Issue 1, 2022-2023, Pages 43-54]
Oligofructose Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
Oliveria decumbens essential oil 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, 2020-2021, Pages 203-220]
Omega-3 Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
Omega-3 fatty acids Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
One-Humped Camel Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]
Optical properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
Optimization Oil Extraction Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
Optimum condition Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
Orange Concentrate 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, 2020-2021, Pages 99-112]
Orange peel oil Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
Orange peel oil The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
Orange pulp The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
Oregano Essential Oil The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
Organogel Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
Organoleptic characteristics Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
Oron Crayfish Concentration and Risk assessment analysis of polycyclic aromatic hydrocarbons associated with consuming Procambarus Clarkii (Cray fish) in Nigeria [(Articles in Press)]
Osmotic Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
Osmotic dehydration Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
Osmotic dehydration Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]
Osmotic dehydration Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
Osteoblast The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
Ostrich The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021-2022, Pages 11-28]
Ostriches Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
Oxidative stability The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
Oxidative stability Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]
Oxidative stability Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]
Oxidative stability 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, 2021-2022, Pages 217-234]
Oxidative stability index Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
Oxygen Permeability The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
Ozone The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]

P

Packaging 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, 2012-2013, Pages 283-294]
Packaging The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
Packaging The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
Packaging Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
Paddy Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
Paddy Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
PAHs Concentration and Risk assessment analysis of polycyclic aromatic hydrocarbons associated with consuming Procambarus Clarkii (Cray fish) in Nigeria [(Articles in Press)]
Palm oil Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
Part baked Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
Part-baking The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
Pasteurized Egg White Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
Pattern Recognition Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
Peanut The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2021-2022, Pages 389-398]
Pear Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
Pea Starch The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
Pectin The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
Pectin Methylesterase The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
Pepper Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
Peppermint Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time [Volume 12, Issue 1, 2023, Pages 93-104]
Peppermint Extrct Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
Percolation Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021-2022, Pages 199-216]
Peroxidase Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
Peroxide Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
Persian gum 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, 2012-2013, Pages 199-218]
Persian gum The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
Persian gum Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
Persian gum Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
Persian gum The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
Persian gum Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
Pesticide residue analysis A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit [Volume 12, Issue 2, 2023, Pages 155-168]
Phenolic acid Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
Phenolic Compounds Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
Phenolic Compounds The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
Phenolic Compounds Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
Phenolic Compounds Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
Phenolic contents Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
Phenplic compound The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
Phycobiliprotein Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
Phycobiliproteins A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021-2022, Pages 181-198]
Phycocyanin A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021-2022, Pages 181-198]
Phycocyanin Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021-2022, Pages 261-272]
Phycocyanin Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021-2022, Pages 299-310]
Physicochemical Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
Physicochemical The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019-2020, Pages 269-284]
Physicochemical and Sensory Properties Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
Physicochemical Characteristics The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
Physicochemical properties Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
Physicochemical properties The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
Physicochemical properties Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
Physicochemical properties Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
Physicochemical properties Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]
Physicochemical properties Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
Physicochemical properties The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
Physicochemical properties The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
Physicochemical properties The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2021-2022, Pages 341-350]
Physicochemical properties Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream [Volume 12, Issue 3, 2023, Pages 343-354]
Physicochemical properties Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil [Volume 12, Issue 2, 2023, Pages 137-154]
Physico-Chemical Properties Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
Physicochemistry Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
Physicomechanical Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
Phytochemical Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry [Volume 13, Issue 1, 2024, Pages 1-4]
Phytochemical properties The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2021-2022, Pages 341-350]
Pickering 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, 2020-2021, Pages 269-282]
Pistachio Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
Pistachio Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
Pistachio Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
Plasticizer Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
Plasticizer The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
Polyfloral honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
Poly (lactic acid) Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
Polylactic Acid Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
Polymerase Chain Reaction Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2020-2021, Pages 423-432]
Polyphenol Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
Polyphenol The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
Polypyrrole Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
Polysaccharide Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides [Volume 13, Issue 1, 2024, Pages 17-22]
Polyvinylpyrrolidone Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Pomegranate Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
Post-harvest losses Retraction: Assessment of postharvest loss of avocado at producers level (Case of Wolaita and KembataTembaro Zones) [(Articles in Press)]
Potassium sorbate Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
Potato Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
Potato chips Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
Potato Paste Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
Poultry carcass The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
Power Density The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
Prebiotic Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
Prebiotic Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
Prebiotic The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]
Prebiotics Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
Pre-concentration A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
Predicted Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]
Pre-gelatinized cornstarch Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
Preservatives Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
Pressure drop Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
Pretreatment Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
Principal component analysis 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, 2020-2021, Pages 127-142]
Probiotic Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
Probiotic Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]
Probiotic Bread A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
Probiotic yogurt Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]
Probiotic yogurt Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
Process control Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
Processing Methods Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata [Volume 13, Issue 1, 2024, Pages 27-36]
Prochymosin Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]
Producers Retraction: Assessment of postharvest loss of avocado at producers level (Case of Wolaita and KembataTembaro Zones) [(Articles in Press)]
Properties Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
Propylene Glycol Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
Protein Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
Protein-based fat replacer Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
Protein hydrolysate Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
Protein hydrolysate Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
Protein oxidation The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019-2020, Pages 201-212]
Protein-polysaccharide complex 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, 2020-2021, Pages 269-282]
Protein sweetener Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
Proteolysis Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]
Proteolysis Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
Proteolysis Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
Proximate chemical composition Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
Psyllium seed Hydrocolloid Optimization of nisin and EDTA concentration in antimicrobial film based on psyllium seed hydrocolloid film by response surface mothodology [(Articles in Press)]
Pulsed Electric Field Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
Pulse Electrocoagulation Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
Pumpkin Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
Pumpkin Seeds Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
Purslane Seed Oil Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]
PVL gene Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene [Volume 10, Issue 4, 2021-2022, Pages 359-368]

Q

Qniumucin Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi [Volume 12, Issue 2, 2023, Pages 169-180]
Qualitative features of Mazafati dates Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines [Volume 12, Issue 3, 2023, Pages 259-272]
Quality Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
Quality Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021-2022, Pages 311-324]
Quality changes Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]
Quality profiles The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2021-2022, Pages 341-350]
Quality properties Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
Quinoa Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]

R

Rainbow Trout Fish The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
Rainbow Trout (Oncorhynchus Mykiss) The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
Raisin Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
Rapeseed Oil The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
Rate of Effective Diffusion Coefficient Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
Raw Cane Sugar Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
Raw milk Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
Red Delicious apple Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
Red grape seed Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
Red pepper oleoresin Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
Reduced Fat Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
Reduced-fat mayonnaise Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
Reducing power Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
Reduction roll The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2019-2020, Pages 341-356]
Reflected surface The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
Reflective surfaces Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
Refrigerated conditions Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
Rehydration Capacity The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
Rehydration ratio A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
Rejection Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
Relative humidity Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Relative humidity-modifier Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
Reshte-Khoshkar Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
Response Surface Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
Response Surface Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
Response Surface Methodology Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
Response Surface Methodology Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
Response Surface Methodology Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
Response Surface Methodology Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
Response Surface Methodology Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
Response Surface Methodology Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
Response Surface Methodology Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014-2015, Pages 211-226]
Response Surface Methodology Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
Response Surface Methodology Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
Response Surface Methodology Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]
Response Surface Methodology Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019-2020, Pages 67-78]
Response Surface Methodology Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]
Response Surface Methodology The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
Response Surface Methodology 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, 2020-2021, Pages 283-294]
Response Surface Methodology Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
Response Surface Methodology Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment [Volume 12, Issue 3, 2023, Pages 329-342]
Response surface methodology (RSM) Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
Response surface methodology (RSM) Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
Response surface methodology (RSM) Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
Resveratrol Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
Rheological modeling Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
Rheological modeling Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
Rheological properties Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
Rheological properties The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2019-2020, Pages 341-356]
Rheological properties Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
Rheology The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
Rheology Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
Rheology Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
Rheology Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020-2021, Pages 295-306]
Rheology Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
Rheology Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
Rice and Wheat Bran Sourdough Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
Rice bran extract Production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques [Volume 12, Issue 2, 2023, Pages 231-244]
Rice bran oil Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
Rice flour Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
Rice Milk Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
Ripening period The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
Risk Assessment Concentration and Risk assessment analysis of polycyclic aromatic hydrocarbons associated with consuming Procambarus Clarkii (Cray fish) in Nigeria [(Articles in Press)]
Roasting Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
Roasting The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
Roasting Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021-2022, Pages 169-180]
Rosa canina L. fruit Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]
Rosemary A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
Rosemary essential oil Microencapsulation of rosemary essential oil by electrospraying: an evaluation of characteristics and antifungal properties [(Articles in Press)]
Rosmarinus officinalis Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
Row wheat germ Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
Royal Jelly Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
RSM Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019-2020, Pages 137-150]
Runner beans Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.) [Volume 12, Issue 1, 2023, Pages 29-38]

S

Saccharomyces Cerevisiae Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
Saffron Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Saffron 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, 2020-2021, Pages 127-142]
Saffron flower' petal Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
Saffron flowers 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, 2012-2013, Pages 283-294]
Saffron Petal Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
Salt content Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2021-2022, Pages 399-412]
Salvia leriifolia The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
Salvia mirzayanii Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
Sample preparation A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit [Volume 12, Issue 2, 2023, Pages 155-168]
Sangak bread Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour [Volume 12, Issue 2, 2023, Pages 205-214]
Saponin Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
Sardasht’s red grape Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
Sausage Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
Sausage Formulation Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation [Volume 8, Issue 3, 2019-2020, Pages 213-224]
Savory essential oil Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
Screw Rotation Speed Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
SDS-PAGE Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
SDS-PAGE Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
Seed flour Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
SEM Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]
Sense assessment Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese [Volume 12, Issue 1, 2023, Pages 55-76]
Sensor Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
Sensory analysis Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
Sensory Evaluation Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
Sensory Evaluation The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]
Sensory Evaluation The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
Sensory Evaluation 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, 2020-2021, Pages 237-254]
Sensory Evaluation The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019-2020, Pages 235-244]
Sensory Evaluation Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
Sensory Evaluation Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021-2022, Pages 29-42]
Sensory Evaluation Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021-2022, Pages 273-284]
Sensory Evaluation Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021-2022, Pages 285-298]
Sensory Evaluation The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2021-2022, Pages 389-398]
Sensory Evaluation The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread [Volume 12, Issue 3, 2023, Pages 291-304]
Sensory properties Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
Sensory properties Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
Sensory properties 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, 2020-2021, Pages 73-84]
Sensory properties The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
Sensory properties Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream [Volume 12, Issue 3, 2023, Pages 343-354]
Separation Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
Sepestan pickle Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021-2022, Pages 285-298]
Sesame meal The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]
Sesame oil Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
Sesame oil Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021-2022, Pages 311-324]
Sesame oil Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil [Volume 12, Issue 2, 2023, Pages 137-154]
Set-type yogurt Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021-2022, Pages 273-284]
Shelf life Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
Shelf life The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
Shelf life Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
Shelf life Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
Shelf life 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, 2020-2021, Pages 221-236]
Shelf life Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2021-2022, Pages 413-426]
Shelf life Study of Nutritional Value and Shelf Life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 ºC [(Articles in Press)]
Shelf life Prediction of Shelf life of Vannamei Shrimp (Litopenaeus vannamei) Fillet in Freezing Conditions Based on Arrhenius Model and Artificial Neural Network [Volume 12, Issue 3, 2023, Pages 369-384]
Shelf-life 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, 2021-2022, Pages 217-234]
Shirazi Balangu gum Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
Shirazi gum Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time [Volume 12, Issue 1, 2023, Pages 93-104]
Shirazi thyme Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019-2020, Pages 245-258]
Shrimp Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
Shrimp 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, 2020-2021, Pages 307-322]
Shrimp Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C) [Volume 12, Issue 3, 2023, Pages 313-328]
Shrinkage Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
Silver carp Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
Silver carp Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
Silver carp fish Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
Simulated gastrointestinal tract Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]
Single-walled carbon nanotube A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit [Volume 12, Issue 2, 2023, Pages 155-168]
Size of sugar beet Study on α-amino azote changes with height of storage and sugar beets size during storage in silos [Volume 4, Issue 2, 2015-2016, Pages 143-152]
SO2 Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
Soaking and cooking treatment The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019-2020, Pages 235-244]
Sodium Caseinate Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
Sodium Caseinate The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
Sodium-selenite Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
Sohan Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
Solar cooker Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
Solar energy The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
Solar energy Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
Sonication Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
Sorbitol Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
Sorbitol The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
Sound Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
Sourdough starter Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
Soy bean Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
Soybean oil Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
Soybean oil Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
Soybean protein isolate Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
Soy flour Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
Soy flour The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
Soy flour Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
Soy flour Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]
Soy protein isolate Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
Soy protein isolate Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
Soy protein isolate Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
Soy Protein Isolates Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
Spaghetti Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
Spectrophotometry Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
Spectrophotometry Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry [Volume 13, Issue 1, 2024, Pages 1-4]
Spectroscopy Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
Spoilage Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2019-2020, Pages 391-404]
Spouted Bed Dryer Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
Spouted Bed Dryer A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
Spray Drier 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, 2020-2021, Pages 73-84]
Spray dryer Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
Spray dryer Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021-2022, Pages 127-140]
Spray dryer Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021-2022, Pages 71-82]
Spray drying Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
Spray drying The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
Spray drying Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
Spray drying Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
Spreadable Processed Cheese The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]
Spread Ratio Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
Stability Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
Stability The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
Stability Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
Stability Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
Stability Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
Stability Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021-2022, Pages 299-310]
Stability Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
Stabilization Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021-2022, Pages 325-340]
Stabilization Stability Enhancement of Natural Food Colorants- A Review [Volume 10, Issue 4, 2021-2022, Pages 369-388]
Stabilized wheat germ Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
Staling Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
Staling The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
Stalling Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
Staphylococcus aureus Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
Staphylococcus aureus The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
Starch Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
Starch Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test [Volume 12, Issue 2, 2023, Pages 121-136]
Starch-lipid Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour [Volume 13, Issue 1, 2024, Pages 43-48]
Steak Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
Steaming Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
Sterilization Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment [Volume 12, Issue 3, 2023, Pages 329-342]
Sterol Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
Sterol Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
Stevia Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
Stevioside Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
Storage Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
Storage Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store [Volume 12, Issue 1, 2023, Pages 1-14]
Storage Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
Storage Modulus (G') Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
Storage period Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021-2022, Pages 285-298]
Storage temperature 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, 2012-2013, Pages 283-294]
Storage time Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
Storage time Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
Strawberry Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
Stress Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
Structural The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
Subcritical water Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
Substrate Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
Sucralose Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
Sucralose Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack [(Articles in Press)]
Sugar beet Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]
Sugar beet fiber Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
Sugar beet fiber 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, 2020-2021, Pages 433-444]
Sugar beet press water Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
Sugar plant Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
Sulfur dioxide releasing sheet Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store [Volume 12, Issue 1, 2023, Pages 1-14]
Sumac Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
Sun Drying A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
Sun flower oil Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
Supercritical CO2 Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
Supercritical fluid Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss [Volume 10, Issue 1, 2021-2022, Pages 59-70]
Support Vector Machine Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines [Volume 12, Issue 3, 2023, Pages 259-272]
Surface Active Agents Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019-2020, Pages 67-78]
Surfactant Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
Surfactants Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
Surimi Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
Surimi The Effect of Gelatin and Nanoliposome Citrus (Citrus latifolia) Essential Oil on the Quality Characteristics of Surimi [Volume 12, Issue 2, 2023, Pages 215-230]
Symplocos cochinchinensis Comparison of conventional solvent, enzyme and ultrasound assisted extractions on phenolics and bioactivities of Symplocos cochinchinensis leaves [(Articles in Press)]
Synbiotic Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
Synbiotic 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, 2020-2021, Pages 433-444]
Synbiotic cheese Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019-2020, Pages 137-150]
Syneresis Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021-2022, Pages 273-284]
Synergistic effect Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]

T

Taftoon bread Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
Taguchi approach Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
Temperature Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
Temperature Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
Tempering Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
Tenderization Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
Tenderization An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
Textural Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
Textural characteristics Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
Textural Properties The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
Textural Properties An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
Textural Properties Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
Texture Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
Texture Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
Texture The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
Texture The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
Texture 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, 2020-2021, Pages 307-322]
Texture Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021-2022, Pages 311-324]
Texture Study of Nutritional Value and Shelf Life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 ºC [(Articles in Press)]
Texture analyses Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
Texture Analysis Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
Texture evaluation The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread [Volume 12, Issue 3, 2023, Pages 291-304]
Texture profile analysis The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
Texture properties Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
Thawing Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
Thermal behavior The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
Thermal efficiency Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
Thermal stability Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides [Volume 13, Issue 1, 2024, Pages 17-22]
Thermodynamic Incompatibility 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, 2012-2013, Pages 199-218]
Thermogravimetry Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides [Volume 13, Issue 1, 2024, Pages 17-22]
Thermoplastic Starch Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
Thin layer dryer A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
Thin layer drying Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
Thin-layer drying Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
Thyme essence Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]
Thymus vulgaris L Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
Tocopherol Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
Tocopherol Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
Tocopherol Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
Tomato Pomace Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
Tomato slice Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
Total Phenol Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
Total Phenol Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour [Volume 12, Issue 2, 2023, Pages 205-214]
Total polar compounds Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
Traditional bread 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, 2021-2022, Pages 95-106]
Traditional Solvent Extraction The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
Tragacanth Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
Tragacanth Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
Tragacanth The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021-2022, Pages 11-28]
Tragacanth Gum The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
Transglutaminase Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
Transglutaminase The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
Transglutaminase The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
Transglutaminase The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream [(Articles in Press)]
Transglutaminase enzyme Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019-2020, Pages 137-150]
Tremella fuciformis Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties [(Articles in Press)]
Trout 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, 2012-2013, Pages 153-164]
Trout Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
Turbidity Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
Turbidity Phase separation behavior of apple pectin/wheat germ protein complex coacervates [(Articles in Press)]
Turnip Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
Tween Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
Tween 20 Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
Two-phase structured system Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
Two-stage clustering 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, 2021-2022, Pages 43-58]

U

Ultrafiltrated-Feta Cheese Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
Ultrafiltrated White Cheese Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021-2022, Pages 127-140]
Ultrafiltration Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
Ultrafiltration Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
Ultrafiltration Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
Ultrasound Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
Ultrasound Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
Ultrasound The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
Ultrasound Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
Ultrasound Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
Ultrasound The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]
Ultrasound Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper [Volume 12, Issue 3, 2023, Pages 305-312]
Ultrasound The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [Volume 12, Issue 2, 2023, Pages 181-190]
Ultrasound frequency Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
Ultrasound pretreatment The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides [Volume 12, Issue 2, 2023, Pages 191-204]
Ultrasound waves Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
Unsaponifiable compounds Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
Unsaponifiable Material Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
UV-Vis spectrophotometry Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]

V

Vacuum frying Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
Vacuum packaging Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]
Vanillin Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]
Verjuice An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
Vietnamese honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
Virulence gene Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2020-2021, Pages 423-432]
Virulence genes 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, 2021-2022, Pages 350-358]
Virus The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]
Viscera The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
Viscosity Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
Viscosity 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, 2020-2021, Pages 73-84]
Viscosity 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, 2020-2021, Pages 143-160]
Vitamin A & D Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
Vitamin A palmitate Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
Vitamin B The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
Vitamin C Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
Vitamin C Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2021-2022, Pages 399-412]
Vitamin C oxidation kinetics Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time [Volume 12, Issue 1, 2023, Pages 93-104]
Vitamin D Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
Vitamin D3 Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021-2022, Pages 249-260]
Vitamin E Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019-2020, Pages 53-66]
Vitamin E Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method [Volume 12, Issue 1, 2023, Pages 15-28]
Voltametric Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]

W

Walnut Butter Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
Walnut kernel The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
Walnut kernel The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
Washington Navel orange Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019-2020, Pages 245-258]
Waste organic load Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
Waste Stem Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2019-2020, Pages 314-325]
Water content Effect of Process Temperature and Vacuum Pressure on the Evaporation Rate of Water in the Production of Arenga Liquid Sugar [(Articles in Press)]
Water extract Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
Water vapour permeability The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
Wax Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
Wheat The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2019-2020, Pages 341-356]
Wheat flour The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
Wheat germ Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021-2022, Pages 127-140]
Wheat germ protein Phase separation behavior of apple pectin/wheat germ protein complex coacervates [(Articles in Press)]
Wheat germ protein isolate Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
Whey Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
Whey Concentrate Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
Whey protein Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
Whey protein Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
Whey protein concentrate Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
Whey protein concentrate Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
Whey protein concentrate Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
Whey protein concentrate Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
Whey protein concentrate Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
Whey Protein Isolate The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
Whey proteins Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [Volume 12, Issue 1, 2023, Pages 39-54]
White cheek shark Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016-2017, Pages 27-38]
White Cheese The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]
Whiteness index Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]
Wild Leek The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]

X

Xanthan Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
Xanthan Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
Xanthan The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
Xanthan Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
Xanthan/guar 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, 2021-2022, Pages 107-126]
Xanthan Gum The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]
Xanthan Gum Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]

Y

Yeast Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
Yoghurt Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]

Z

Zedo gum Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]
Zein Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C) [Volume 12, Issue 3, 2023, Pages 313-328]
Zein Microencapsulation of rosemary essential oil by electrospraying: an evaluation of characteristics and antifungal properties [(Articles in Press)]
Zeta potential Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
Zinc oxide Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]

Research and Innovation in Food Science and Technology

Keyword Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z