Research and Innovation in Food Science and Technology

Keyword Index

A

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]

B

  • 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]
  • Basil seed mucilage Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
  • 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]
  • 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]
  • 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]
  • 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]

C

  • 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]
  • 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]
  • 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 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]
  • 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]
  • 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]
  • 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]
  • Complex formation Stability Enhancement of Natural Food Colorants- A Review [Volume 10, Issue 4, 2021-2022, Pages 369-388]
  • 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]
  • 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]
  • 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

  • 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]
  • 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]
  • Drying Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
  • 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

  • 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]
  • Electrospinning Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
  • 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]
  • 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]

F

  • Fish Fillet Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]

G

  • Gas Chromatography Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
  • 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]

H

  • 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]
  • 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]

I

  • 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]
  • Infrared Radiation Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021-2022, Pages 83-94]
  • 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]

K

  • 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]
  • 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]
  • 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]

L

  • 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]
  • Longan honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]

M

  • 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]
  • 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]
  • 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]
  • 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]

N

  • Nanofibers Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021-2022, Pages 235-248]
  • 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]

O

  • 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]
  • 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]

P

  • 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]
  • 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]
  • Phenolic Compounds Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
  • 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 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]
  • Physicochemistry Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
  • 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]
  • Polyfloral honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
  • 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

  • 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 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]

R

  • 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]

S

  • 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]
  • 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]
  • 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 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]
  • 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 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 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]
  • Soybean oil Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
  • 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]
  • 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]
  • 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]
  • Sterol Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
  • 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]
  • 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]
  • 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]

T

  • 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]
  • Tocopherol Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021-2022, Pages 1-10]
  • 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]
  • 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]
  • 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 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]

V

  • Vietnamese honey Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2021-2022, Pages 427-438]
  • 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]
  • 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 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]

W

  • 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]

X

  • 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]