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ردیف	عنوان مقاله	تاریخ انتشار	نویسندگان
۱	A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems	2020-10	رضا فرهوش
۲	Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation	2020-10	رضا فرهوش
۳	Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein	2020-9	فریده طباطبائی یزدی,سید علی مرتضوی
۴	Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate	2020-9	آرش کوچکی
۵	Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate	2020-9	آرش کوچکی,محمدجواد وریدی,مهدی وریدی
۶	Effect of medium and aggregation on antibacterial activity of nanodiamonds	2020-7	محمدباقر حبیبی نجفی
۷	Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernels	2020-6	سیدمحمدعلی رضوی
۸	Evaluation of Antimicrobial Activity of Buforin I and Nisin and Synergistic Effect of the Combination of them as a Novel Antimicrobial Preservative	2020-6	فخری شهیدی,فریده طباطبائی یزدی
۹	Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stages	2020-6	رضا فرهوش
۱۰	An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material	2020-5	محبت محبی,آرش کوچکی
۱۱	Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer	2020-5	محبت محبی,آرش کوچکی
۱۲	Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study	2020-5	رضا فرهوش,مهدی وریدی
۱۳	Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review	2020-5	مهدی وریدی
۱۴	Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions	2020-5	فخری شهیدی,آرش کوچکی
۱۵	Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio	2020-5	سیدمحمدعلی رضوی
۱۶	The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread	2020-5	سید علی مرتضوی
۱۷	Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil	2020-4	فریده طباطبائی یزدی
۱۸	Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh)	2020-4	محمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,مصطفی مظاهری طهرانی
۱۹	Evaluation of antimicrobial properties of bovine lactoferrin against foodborne pathogenic microorganisms in planktonic and biofilm forms (in vitro)	2020-4	فخری شهیدی,فریده طباطبائی یزدی
۲۰	New trends in coffee diterpenes research from technological to health aspects	2020-4	مرضیه معین فرد

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