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ردیف	عنوان مقاله	تاریخ انتشار	نویسندگان
۱	Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics	2018-12	رضا فرهوش
۲	Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques	2018-10	محبت محبی,آرش کوچکی
۳	Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel	2018-10	سیدمحمدعلی رضوی
۴	Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation	2018-9	آرش کوچکی,محبت محبی
۵	Microbial Degradation of UV-Pretreated Low-Density Polyethylene Films by Novel Polyethylene-Degrading Bacteria Isolated from Plastic- Dump Soil	2018-9	محمدباقر حبیبی نجفی,محبت محبی
۶	The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage	2018-9	آرش کوچکی,سیدمحمدعلی رضوی
۷	Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes	2018-7	سیدمحمدعلی رضوی
۸	Spectroscopic and docking studies on the interaction between caseins and β- carotene	2018-7	مهدی وریدی
۹	Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysates	2018-6	محمدباقر حبیبی نجفی
۱۰	Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron	2018-6	ناصر صداقت
۱۱	Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure	2018-5	محبت محبی
۱۲	Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate	2018-5	آرش کوچکی,سیدمحمدعلی رضوی
۱۳	Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations	2018-5	محبت محبی,فخری شهیدی
۱۴	A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration	2018-4	رضا فرهوش
۱۵	Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature	2018-4	رضا فرهوش
۱۶	Effect of Aloe vera gel and active modified atmosphere packaging (A-MAP) on the quality of pomegranate arils ready-to-eat	2018-4	ناصر صداقت
۱۷	Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch	2018-4	سیدمحمدعلی رضوی,رضا فرهوش
۱۸	In vitro acaricidal effect of Melia azedarach ripe fruit extract against Dermanyssus gallinae (Acari: Dermanyssidae)	2018-4	محمدحسین حدادخداپرست
۱۹	Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent	2018-4	آرش کوچکی,مهدی وریدی
۲۰	Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers	2018-4	سیدمحمدعلی رضوی

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