عنوان مقاله نویسندگان تاریخ انتشار
process optimization of ricotta cheese according to iranian preferencesمحمدباقر حبیبی نجفی۲۰۰۱-۱
INTRODUCING Pistacia khinjuk(KOLKHOUNG) FRUIT HULLمحمدحسین حدادخداپرست,علی شریف۲۰۰۱-۱
Investigations of optimization of the cooling rate during after-product cooling crystallizationمحمد الهی۲۰۰۱-۱۲
inhibition of mutagenic n-nitroso compound formation in sausage samples by using l-ascorbicهاشم پورآذرنگ۲۰۰۲-۱
Effect of starter bacteria on physico chemical and sensory properties of Iranian white cheeseحمیدبهادر قدوسی,محمدباقر حبیبی نجفی۲۰۰۳-۳
Antinociceptive, Antiinflammatory and Acuteمحمدحسین حدادخداپرست۲۰۰۳-۱۰
Flash cooling crystallization with after-product magmaمحمد الهی۲۰۰۳-۱۰
Dynamic modeling of milk ultrafiltration by artificial neural networksسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۰۳-۱۲
The direct effect of ultrasound on the extraction of date syrup and its micro-organismsمحمدحسین حدادخداپرست۲۰۰۴-۲
Dynamic predication of milk ultrafiltration performanceسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۰۴-۲
Incorporation of bifidobacteria into cheeses: challenges and rewardsحمیدبهادر قدوسی۲۰۰۴-۳
Preparation of canola protein materials using membrane technology and evaluation of meals functionalمحمدحسین حدادخداپرست۲۰۰۴-۳
Application of neural networks for cross flow milk ultrafiltration simulationسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۰۴-۵
Antioxidant activity and mechanism of action of butein in linoleic acidرضا فرهوش۲۰۰۵-۱
اثر اسانس هاي طبيعي آويشن و زنيان بر جلوگيري از رشد آسپژريلوس پارازتيكوس در پستهسید علی مرتضوی,هاشم پورآذرنگ۲۰۰۵-۳
DETERMINATION OF CARBONYL VALUE IN RANCID OILS: A CRITICAL RECONSIDERATIONرضا فرهوش۲۰۰۶-۱
study on physico - chemical rheological andمحمدباقر حبیبی نجفی۲۰۰۶-۱
Selected investigations concerning sucrose crystallization the Berlin sugar Institut 1995 - 2005محمد الهی۲۰۰۶-۱
Some physical properties of Pistachio (Pistacia vera L.) nut and its kernelسید علی مرتضوی۲۰۰۶-۱
Food Biotechnology and its impact on pur food supplyمحمدباقر حبیبی نجفی۲۰۰۶-۲
Rheological Properties of Date Syrup/Sesame Paste Blendمحمدباقر حبیبی نجفی۲۰۰۶-۲
Improving thin sugar beet juice quality through ultrafiltrationسیدمحمدعلی رضوی۲۰۰۶-۳
The potential of microfiltration and ultrafiltration process in purification of raw sugar beet juiceسیدمحمدعلی رضوی۲۰۰۶-۳
Some physical properties of the watermelon seedsسیدمحمدعلی رضوی۲۰۰۶-۱۰
A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperatureرضا فرهوش۲۰۰۷-۱
A PERCEPTION TO OSMODEHYDROFREEZING: A NOVEL APPROACH IN CANTALOUPE PROCESSINGفخری شهیدی۲۰۰۷-۱
Microorgnism DNA Pattern Search in a Multi-agent Genomic Engine Frameworkمحبت محبی۲۰۰۷-۲
Effects of Salinity on Carbon Isotope Discrimination of Shoot and Grain of Salt-Tolerant and Salt-Sensitive Wheat Cultivarsعلی شریف۲۰۰۷-۲
RANCIMAT TEST FOR THE ASSESSMENT OF USED FRYING OILS QUALITYرضا فرهوش۲۰۰۷-۲
Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.)رضا فرهوش,محمدحسین حدادخداپرست۲۰۰۷-۳
Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheeseسید علی مرتضوی۲۰۰۷-۳
Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical propertiesسیدمحمدعلی رضوی۲۰۰۷-۳
Shelf - life prediction of edible fats and oils using Rancimatرضا فرهوش۲۰۰۷-۳
Some physical and Mechanical properties of Kiwifruitسیدمحمدعلی رضوی۲۰۰۷-۳
The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf‐Life Prediction of Soybean Oilرضا فرهوش۲۰۰۷-۳
The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical propertiesسیدمحمدعلی رضوی۲۰۰۷-۳
The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional propertiesسیدمحمدعلی رضوی۲۰۰۷-۳
The specific heat of pistachio nuts as affected by moisture content, temperature, and varietyسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۰۷-۳
The study of dynamic milk ultrafiltration performance influenced by membrane molecular weight cut offسیدمحمدعلی رضوی۲۰۰۷-۳
The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperatureسیدمحمدعلی رضوی,محمدباقر حبیبی نجفی۲۰۰۷-۳
EFFECTS OF THE ESSENTIAL OILSمحمدباقر حبیبی نجفی۲۰۰۷-۴
Modification of Bostwick method to determine tomato concentrate consistencyمصطفی مظاهری طهرانی۲۰۰۷-۴
Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditionsناصر صداقت,ناصر صداقت,محمدباقر حبیبی نجفی,محمدباقر حبیبی نجفی۲۰۰۷-۵
Moisture dependent physical properties of cucurbit seedsسیدمحمدعلی رضوی,آرش کوچکی,مرضیه معین فرد۲۰۰۷-۵
Osmotic dehydration of cantaloupe: Influences of time and concentrationفخری شهیدی۲۰۰۷-۶
Osmotic treatments in melon (Cantaloupe and Muskmelon) processing: Physicochemical and organoleptical effectsفخری شهیدی۲۰۰۷-۶
Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurtمصطفی مظاهری طهرانی,فخری شهیدی۲۰۰۷-۸
Evaluation of sourdough Effect on Iranian Barbari Bread Stalingفخری شهیدی,سید علی مرتضوی,آرش کوچکی,محبت محبی۲۰۰۷-۹
Phenolic Compounds and Antioxidant Activity of Henna Leaves Extracts (Lawsonia Inermisمحمدحسین حدادخداپرست۲۰۰۷-۱۰
EVALUATION THE EFFECT OF MILK TOTAL SOLIDS ON THE RELATIONSHIP BETWEEN GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF CONCENTRATED YOGHURTمصطفی مظاهری طهرانی۲۰۰۷-۱۱
Terminal velocity of pistachio nut and its dernel as affected by moisture content and varietyسیدمحمدعلی رضوی۲۰۰۷-۱۱
Physical properties of watermelon seed as a function of moisture content and varietyآرش کوچکی,سیدمحمدعلی رضوی۲۰۰۷-۱۲
Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed: Optimization of Method by the Taguchi Approachسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۱
Carbonyl value in monitoring of the quality of used frying oilsرضا فرهوش۲۰۰۸-۱
Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDPمحمدباقر حبیبی نجفی۲۰۰۸-۱
Determining Optimum Conditions for Sugarcane Juiceمحمدحسین حدادخداپرست۲۰۰۸-۱
Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurtمصطفی مظاهری طهرانی۲۰۰۸-۱
Effect of Ultrasonie power on the activity of Barleys Alpha-amylase from post-sowing treate of sسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۱
Hyperspectral imaging combined with principal component analysis for surface damage detection on white mushrooms (Agaricus bisporusمسعود تقی زاده۲۰۰۸-۱
Influence of lactulose on the survival of probiotic strains in Yoghurtفریده طباطبائی یزدی,سید علی مرتضوی۲۰۰۸-۱
New Source of Butein in Root of Salvia leriifolia-Nowroozakمحمدحسین حدادخداپرست۲۰۰۸-۱
The Effectiveness of Ultrasound Treatment on the Germination Stimulation of Barley seed and its Alphفریده طباطبائی یزدی۲۰۰۸-۱
Use of Artificial Neural Network and Image Analysis to Predict Physical Properties of Osmotically Dehydrated Pumpkinسیدمحمدعلی رضوی,فخری شهیدی۲۰۰۸-۱
Hyperspectral imaging for the investigation of quality deterioration in sliced mushrooms (Agaricus bisporus) during storage.مسعود تقی زاده۲۰۰۸-۲
Image analysis and dynamic modeling of thin layer drying of osmotically dehydrated pumpkinسیدمحمدعلی رضوی,فخری شهیدی۲۰۰۸-۲
Study of Ice Cream Freezing process after Treatment with Ultrasoundسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۲
Studying the Effects of Heat and Cold shock on Cell wall Microstructure an Survival of Some LAB in Milkفریده طباطبائی یزدی,سید علی مرتضوی۲۰۰۸-۲
The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cookingمحمدحسین حدادخداپرست۲۰۰۸-۲
A perception to survival of Bifidobacterium Spp. In Bioyoghurt, Simulated Gastric Juice and Bile Soluationفخری شهیدی,محبت محبی۲۰۰۸-۳
Evaluation of Different Parameters Effect on Maltodextrin Production by *-amylase termamyl2-xفخری شهیدی,سید علی مرتضوی۲۰۰۸-۳
Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 1)محمدجواد وریدی,محمد الهی,فخری شهیدی۲۰۰۸-۳
Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 2)محمدجواد وریدی,محمد الهی,فخری شهیدی۲۰۰۸-۳
Optimizing of Fruit Yoghurt Formulation and Evaluating Its Quality During Storageمصطفی مظاهری طهرانی,فخری شهیدی۲۰۰۸-۳
orange-cantaloupe seed beverage :nutritive value, effect of storage time and condition on chemical ,sensory and microbial propertiesفخری شهیدی,محمدجواد وریدی۲۰۰۸-۳
Physical properties and image analysis of wild pistachio nut (Baneh)سیدمحمدعلی رضوی۲۰۰۸-۳
Rheological and Sensory evalution of Yoghurts containing Probiotic Culturesمحبت محبی,حمیدبهادر قدوسی۲۰۰۸-۳
Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrupسیدمحمدعلی رضوی,محمدباقر حبیبی نجفی۲۰۰۸-۳
The effect of ultrasound in combination with thermal treatmentسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۳
Physical and sensory changes in pistachio nuts as affected by roasting temperature and storageناصر صداقت۲۰۰۸-۴
Physical-mechanical properties and chemical compotion of Balangu seed - Lallemantia royleanaسیدمحمدعلی رضوی۲۰۰۸-۵
Shelf-life Determination of Saffron Stigma: Water Activity and Temperature Studiesفخری شهیدی,ناصر صداقت,رضا فرهوش۲۰۰۸-۵
Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yieldآرش کوچکی۲۰۰۸-۵
Influence of ultrasonic stimulation on the germination of barley seed and its alpha-amylase activityسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۶
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditionsرضا فرهوش۲۰۰۸-۶
Application of commercial immuno assay(ELISA) technique for determination of Hepatitis A antigen(HAV) in raw milkسید علی مرتضوی,محمدباقر حبیبی نجفی,مسعود یاورمنش۲۰۰۸-۷
Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Breadفخری شهیدی,سید علی مرتضوی۲۰۰۸-۷
Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithmمحبت محبی,محمدباقر حبیبی نجفی,مسعود یاورمنش۲۰۰۸-۷
Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iranرضا فرهوش,محمدحسین حدادخداپرست۲۰۰۸-۸
The principles of ultra high pressure technology and itsسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۸-۸
Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf lifeفخری شهیدی,سید علی مرتضوی۲۰۰۸-۹
Optimization of direct production method of Concentrated Yoghurtمصطفی مظاهری طهرانی۲۰۰۸-۱۰
Physicochemical properties of the kernel oil from Amygdalus scoparis growing wild in Iranرضا فرهوش۲۰۰۸-۱۰
Effect of hulling and milling on the physical properties of rice grainsسیدمحمدعلی رضوی۲۰۰۸-۱۲
Aqueous extraction of virgin olive oil using industrial enzymesمحمدحسین حدادخداپرست۲۰۰۹-۱
Efficacy of ozone to reduce microbial populations in date fruitsمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۰۹-۱
Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oilsرضا فرهوش,هاشم پورآذرنگ۲۰۰۹-۱
Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivarsمحمدحسین حدادخداپرست۲۰۰۹-۱
Modeling the time-dependent rheological behavior of pistachio butterسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۰۹-۱
Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agentآرش کوچکی,سید علی مرتضوی,فخری شهیدی,سیدمحمدعلی رضوی۲۰۰۹-۱
Effect of Power Ultrasound and Microstructureفریده طباطبائی یزدی,سید علی مرتضوی۲۰۰۹-۲
Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approachسید علی مرتضوی,سیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۰۹-۲
Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iranسید علی مرتضوی,آرش کوچکی۲۰۰۹-۲
The rheological properties of ketchup as a function of different hydrocolloids and temperatureآرش کوچکی,سیدمحمدعلی رضوی,سید علی مرتضوی۲۰۰۹-۲
Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oilsرضا فرهوش۲۰۰۹-۳
Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studiesسیدمحمدعلی رضوی۲۰۰۹-۳
Modeling Time-Independent Rheological Behavior of Pistachio Butterمسعود تقی زاده,سیدمحمدعلی رضوی۲۰۰۹-۳
Moisture Dependent Physical Properties of Canola Seedsسیدمحمدعلی رضوی۲۰۰۹-۳
EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADآرش کوچکی,سید علی مرتضوی۲۰۰۹-۴
Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color qualityسید علی مرتضوی,سیدمحمدعلی رضوی۲۰۰۹-۴
ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OILعلی شریف,رضا فرهوش,محمدحسین حدادخداپرست۲۰۰۹-۵
Anti‐Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Fryingرضا فرهوش۲۰۰۹-۶
Moisture-Dependent Physical Properties of Grape (Vitis vinifera L.) Seedسیدمحمدعلی رضوی۲۰۰۹-۶
Relative contribution of compositional parameters to the primary and secondary oxidation of canola oilرضا فرهوش۲۰۰۹-۶
Identification of mushrooms subjected to freeze damage using hyperspectral imagingمسعود تقی زاده۲۰۰۹-۷
CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL S MARMALADEسیدمحمدعلی رضوی۲۰۰۹-۸
The effect of commercial refining steps on the rancidity measures of soybean and canola oilsرضا فرهوش۲۰۰۹-۸
Computer vision systems (CVS)for moisture content estimation in dehydrated shrimpمحبت محبی,فخری شهیدی,حمیدبهادر قدوسی۲۰۰۹-۹
Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Riceمحمدحسین حدادخداپرست۲۰۰۹-۹
Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onionمحبت محبی۲۰۰۹-۹
Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barleyسید علی مرتضوی,فریده طباطبائی یزدی۲۰۰۹-۹
Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodologyسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۰۹-۹
PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffronسید علی مرتضوی۲۰۰۹-۹
Prediction of white button mushroom (Agaricus bisporus) moisture content using hyperspectral imagingمسعود تقی زاده۲۰۰۹-۱۰
The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice creamمحمدحسین حدادخداپرست,سیدمحمدعلی رضوی۲۰۰۹-۱۰
Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soyflourمصطفی مظاهری طهرانی۲۰۰۹-۱۱
Bene hull oil as a highly stable and antioxidative vegetable oilرضا فرهوش,محمدحسین حدادخداپرست,علی شریف۲۰۰۹-۱۲
Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropyآرش کوچکی,سیدمحمدعلی رضوی۲۰۰۹-۱۲
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasoundآرش کوچکی,سید علی مرتضوی,فخری شهیدی۲۰۰۹-۱۲
Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seedsآرش کوچکی,سیدمحمدعلی رضوی۲۰۰۹-۱۲
Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and timeسیدمحمدعلی رضوی,رضا فرهوش۲۰۰۹-۱۲
The influence of multi stage alginate coating on survivability of potentialسید علی مرتضوی,محمدباقر حبیبی نجفی,فخری شهیدی۲۰۰۹-۱۲
Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette)محمدحسین حدادخداپرست۲۰۱۰-۱
Evaluation of Mass Exchange During Osmotic Dehydration of Plum Using Response Surface Methodologyآرش کوچکی۲۰۱۰-۱
IMAGE PROCESSING AND PHYSICO‐MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM)سیدمحمدعلی رضوی۲۰۱۰-۱
Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithmمحبت محبی۲۰۱۰-۱
Computer Image Analysis and Physico-Mechanical Properties of Wild Sage Seed ( Salvia macrosiphon )سیدمحمدعلی رضوی۲۰۱۰-۲
Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloidsسیدمحمدعلی رضوی,محمدحسین حدادخداپرست۲۰۱۰-۲
Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. muticaرضا فرهوش۲۰۱۰-۳
Monitoring geometric characteristics of rice during processing by image analysis system and micrometer measurementسیدمحمدعلی رضوی۲۰۱۰-۳
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milkآرش کوچکی۲۰۱۰-۴
Physical properties of edible emulsified films based on pistachio globulinناصر صداقت۲۰۱۰-۵
Reduction of patulin in apple juice after treatment with SO2 and heatفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۰-۵
Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Platesمحبت محبی۲۰۱۰-۶
The Physical Properties of Fig (Ficus carica L.) as a Function of Moisture Content and Varietyسیدمحمدعلی رضوی۲۰۱۰-۶
STUDY ON THE ANTIMICROBIAL EFFECT OF SALVIALERIIFOLIA (NOWROOZAK) LEAF EXTRACT POWDERONTHEGROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERمحمدحسین حدادخداپرست,محمدرضا عدالتیان دوم۲۰۱۰-۷
Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging filmsمسعود تقی زاده۲۰۱۰-۷
Effect of thermo-ultrasonication on the survival of baker’s yeastفریده طباطبائی یزدی,محمد الهی,سید علی مرتضوی۲۰۱۰-۸
Effects of Ultrasound Treatment on Viability andفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۰-۸
Frying stability of canola oil in presence of pumpkin seed and olive oilsرضا فرهوش,محمدحسین حدادخداپرست۲۰۱۰-۸
Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitroسید علی مرتضوی,فخری شهیدی۲۰۱۰-۸
Cloning, Expression, Characterization, and Computational Approach for Cross-Reactivity Prediction of Manganese Superoxide Dismutase Allergen from Pistachio Nutسید علی مرتضوی,فخری شهیدی۲۰۱۰-۹
Effect of Soy Cheese and Trisodium Citrate on Pizza Cheeseمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی,محمدباقر حبیبی نجفی۲۰۱۰-۹
Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric virusesمسعود یاورمنش,سید علی مرتضوی,محمدباقر حبیبی نجفی۲۰۱۰-۹
Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-fryingرضا فرهوش۲۰۱۰-۹
Application of Arrhenius Kinetics to Evaluate the Stability of Pistachio Nuts at Various Conditionsناصر صداقت۲۰۱۰-۱۰
Evaluation of Pistachio nuts stability at various conditions based on Metrohm Rancimatناصر صداقت۲۰۱۰-۱۰
MICROSTRUCTURE AND PHYSICAL PROPERTIES OF QUARG CHEESE AS AFFECTED BY DIFFERENT HEAT TREATMENTSسید علی مرتضوی۲۰۱۰-۱۰
Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surfaceسیدمحمدعلی رضوی,رضا فرهوش۲۰۱۰-۱۰
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGYآرش کوچکی,سید علی مرتضوی,فخری شهیدی,سیدمحمدعلی رضوی۲۰۱۰-۱۰
Pistachio Nuts Shelf Life Based on Sensory Evaluationناصر صداقت۲۰۱۰-۱۰
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperatureسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۱۰-۱۲
An empowered adaptive neuro-fuzzy inference system using self-organizing map clustering to predict mass transfer kinetics in deep-fat frying of ostrich meat platesمحبت محبی۲۰۱۱-۱
Comparison of hyperspectral imaging with conventional digital imaging for quality evaluation of Agaricus bisporus mushrooms.مسعود تقی زاده۲۰۱۱-۱
Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying stepمحبت محبی,فریده طباطبائی یزدی,محمدحسین حدادخداپرست۲۰۱۱-۱
Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithmsمحبت محبی,فخری شهیدی۲۰۱۱-۱
Pistachio Allergy-Prevalence and In vitro Cross-Reactivity with Other Nutsسید علی مرتضوی,فخری شهیدی۲۰۱۱-۱
The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheesesمحمدباقر حبیبی نجفی۲۰۱۱-۲
The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessertآرش کوچکی۲۰۱۱-۲
Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteriaفخری شهیدی۲۰۱۱-۳
Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oilرضا فرهوش۲۰۱۱-۳
Viscous Flow Behavior of Low-Calorie Pistachio Butter: A Response Surface Methodologyسیدمحمدعلی رضوی۲۰۱۱-۳
Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable mattersرضا فرهوش,علی شریف۲۰۱۱-۴
Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmoticallyمحبت محبی,سیدمحمدعلی رضوی۲۰۱۱-۴
Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithmمحبت محبی,سیدمحمدعلی رضوی۲۰۱۱-۴
Genetic Algorithm–Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroomمحبت محبی,فخری شهیدی۲۰۱۱-۴
Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloidsسیدمحمدعلی رضوی۲۰۱۱-۴
Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperatureسیدمحمدعلی رضوی۲۰۱۱-۴
Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oilرضا فرهوش,علی شریف۲۰۱۱-۵
Effect of Bene Kernel Oil on the Frying Stability of Canola Oilرضا فرهوش,هاشم پورآذرنگ,محمدحسین حدادخداپرست۲۰۱۱-۵
Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativumسیدمحمدعلی رضوی۲۰۱۱-۵
Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithmمحبت محبی,سیدمحمدعلی رضوی۲۰۱۱-۶
Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air dryingمحبت محبی۲۰۱۱-۶
Investigation of lactobacilli from mother’s breast milk who were placed on probiotic dietفریده طباطبائی یزدی۲۰۱۱-۶
Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approachسیدمحمدعلی رضوی۲۰۱۱-۶
The potential of visible-near infrared hyperspectral imaging to discriminate between casing soil, enzymatic browning and undamaged tissue on mushroom (Agaricus bisporus) surfaces.مسعود تقی زاده۲۰۱۱-۶
Application and Functions of Stabilizers in Ice Creamمصطفی مظاهری طهرانی۲۰۱۱-۷
Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsionsآرش کوچکی۲۰۱۱-۷
Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Filmناصر صداقت۲۰۱۱-۷
Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheeseمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی,محمدباقر حبیبی نجفی۲۰۱۱-۷
Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodologyسیدمحمدعلی رضوی۲۰۱۱-۷
Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matterرضا فرهوش,هاشم پورآذرنگ,محمدحسین حدادخداپرست۲۰۱۱-۷
Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasoundآرش کوچکی۲۰۱۱-۸
Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloidsسیدمحمدعلی رضوی۲۰۱۱-۹
Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membraneسیدمحمدعلی رضوی,محمد الهی۲۰۱۱-۹
EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOURمحمدحسین حدادخداپرست,سید علی مرتضوی۲۰۱۱-۱۰
Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural networkمحبت محبی,فخری شهیدی۲۰۱۱-۱۰
DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDSسیدمحمدعلی رضوی۲۰۱۱-۱۱
Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iranرضا فرهوش,محمدحسین حدادخداپرست۲۰۱۱-۱۲
Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodologyسیدمحمدعلی رضوی,رضا فرهوش۲۰۱۱-۱۲
Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris)سید علی مرتضوی۲۰۱۲-۱
Chemical and sensory quality changes of ostrich meat treated by gamma irradiationفریده طباطبائی یزدی۲۰۱۲-۱
Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quincesفخری شهیدی,محبت محبی,سید علی مرتضوی۲۰۱۲-۱
Gamma irradiation effects on microbial decontamination of ostrich meatفریده طباطبائی یزدی۲۰۱۲-۱
Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approachesمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,سید علی مرتضوی۲۰۱۲-۱
Nanoencapsulation of food ingredients using lipid based delivery systemsمحبت محبی۲۰۱۲-۱
Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum)هاشم پورآذرنگ,رضا فرهوش۲۰۱۲-۲
Effect of electromagnetic waves (cold pasteurization) on Yolk liquid stored at different time on the logarithmic count of mesophilic aerobic bacteriaمحمدحسین حدادخداپرست۲۰۱۲-۲
Effects of Storage Time on Quality Characteristics of Frozen Turkey Meatفریده طباطبائی یزدی۲۰۱۲-۲
Experimental Study on Optimization of the Agglomeration Process for Producing Instant Sugar by Conical Fluidized Bed Agglomeratorمحمد الهی,سیدمحمدعلی رضوی۲۰۱۲-۲
Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf lifeمحبت محبی,مصطفی مظاهری طهرانی۲۰۱۲-۲
Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroomمحبت محبی۲۰۱۲-۲
The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheeseمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,سید علی مرتضوی۲۰۱۲-۲
Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networksسیدمحمدعلی رضوی۲۰۱۲-۳
Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilageآرش کوچکی,سیدمحمدعلی رضوی۲۰۱۲-۳
Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quinceمحبت محبی,فخری شهیدی,سید علی مرتضوی۲۰۱۲-۳
Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storageمحبت محبی۲۰۱۲-۳
Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditionsرضا فرهوش,سیدمحمدعلی رضوی۲۰۱۲-۳
Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gelسیدمحمدعلی رضوی,آرش کوچکی۲۰۱۲-۳
Rheological and Textural Characteristics of Date Pasteسیدمحمدعلی رضوی۲۰۱۲-۳
Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model Systemمحبت محبی,فخری شهیدی۲۰۱۲-۳
Development of rapid PCR-RFLP technique for identification of sheep, cattle and goat’s species and fraud detection in Iranian commercial meat productsمحمدجواد وریدی۲۰۱۲-۴
Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscellaرضا فرهوش,سیدمحمدعلی رضوی۲۰۱۲-۴
Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodologyمحبت محبی,فخری شهیدی,سید علی مرتضوی۲۰۱۲-۴
Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl valuesرضا فرهوش,محمدحسین حدادخداپرست,علی شریف۲۰۱۲-۴
Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systemsسیدمحمدعلی رضوی۲۰۱۲-۴
Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodologyسیدمحمدعلی رضوی۲۰۱۲-۵
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggetsمحبت محبی,فریده طباطبائی یزدی,محمدحسین حدادخداپرست۲۰۱۲-۵
Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genesمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,سید علی مرتضوی۲۰۱۲-۵
Refining of Crude Canola Oil using PSA Ultrafiltration Membraneسیدمحمدعلی رضوی,محمدحسین حدادخداپرست۲۰۱۲-۵
Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluationمصطفی مظاهری طهرانی۲۰۱۲-۵
The effect of sugar beet fiber addition on the chemical properties of tortilla chipsمحمد الهی,رضا فرهوش۲۰۱۲-۶
Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus)ناصر صداقت۲۰۱۲-۶
Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernelسیدمحمدعلی رضوی,محمدرضا عدالتیان دوم۲۰۱۲-۶
Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative studyسیدمحمدعلی رضوی۲۰۱۲-۶
KINETIC MODELING OF REHYDRATION IN AIR-DRIED QUINCES PRETREATED WITH OSMOTIC DEHYDRATION AND ULTRASONICمحبت محبی,فخری شهیدی,سید علی مرتضوی۲۰۱۲-۶
Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Networkمحبت محبی,محبت محبی۲۰۱۲-۶
Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinoneرضا فرهوش,محمدحسین حدادخداپرست,علی شریف۲۰۱۲-۶
Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networksسیدمحمدعلی رضوی۲۰۱۲-۶
The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggetsمحبت محبی,فخری شهیدی۲۰۱۲-۶
Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approachمصطفی مظاهری طهرانی۲۰۱۲-۸
Physiochemical Properties of Gundelia tournefortii L. Seed Oilمحمدحسین حدادخداپرست۲۰۱۲-۹
Application of Glazing for Bread Quality Improvementفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۲-۱۰
Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugarسیدمحمدعلی رضوی۲۰۱۲-۱۰
Dilute solution properties of wild sage (Salvia macrosiphon) seed gumسیدمحمدعلی رضوی۲۰۱۲-۱۰
Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing qualityسیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۱۲-۱۰
Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oilرضا فرهوش,محمدحسین حدادخداپرست,علی شریف۲۰۱۲-۱۱
Application of fuzzy logic to classify raw milk based on qualitative propertiesمحبت محبی,فخری شهیدی۲۰۱۲-۱۱
Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriersمحبت محبی,فخری شهیدی۲۰۱۲-۱۱
Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rateسیدمحمدعلی رضوی۲۰۱۲-۱۱
The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolateمصطفی مظاهری طهرانی,رضا فرهوش۲۰۱۲-۱۱
A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristicsمحمدحسین حدادخداپرست۲۰۱۲-۱۲
Antimicrobial activity of Avicennia marina extracts ethanol, methanol & glycerin against Penicillium digitatum (citrus green mold)فریده طباطبائی یزدی,فخری شهیدی,محبت محبی۲۰۱۲-۱۲
Assessment of the Microbiological Quality and Mycotoxin Contamination of Iranian Red Pepper Spiceمحمدباقر حبیبی نجفی,سید علی مرتضوی۲۰۱۲-۱۲
Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Designمصطفی مظاهری طهرانی۲۰۱۲-۱۲
Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented foodفریده طباطبائی یزدی,محبت محبی,سید علی مرتضوی۲۰۱۲-۱۲
Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic productفریده طباطبائی یزدی,محبت محبی,سید علی مرتضوی۲۰۱۲-۱۲
OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICSمحمدباقر حبیبی نجفی۲۰۱۲-۱۲
Antifungal effect of edible film (CMC) containing aqueous and ethanolic mangrove plant extract on Citrus pathogens in vitroفریده طباطبائی یزدی,فخری شهیدی,محبت محبی۲۰۱۳-۱
Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model Systemرضا فرهوش,علی شریف۲۰۱۳-۱
Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butterسیدمحمدعلی رضوی۲۰۱۳-۱
Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperatureآرش کوچکی۲۰۱۳-۱
Effect of temperature and salt concentration on microbial changes during Tarkhineh fermentationفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۳-۱
Effect of temperature on microbial changes during kimchi fermentationفریده طباطبائی یزدی,محبت محبی,سید علی مرتضوی۲۰۱۳-۱
Effects of harvest date, harvest time, and post-harvest management on quantitative and qualitative traits in seedless barberry (Berberis vulgaris L.)مرضیه نصیری محلاتی۲۰۱۳-۱
Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolateمصطفی مظاهری طهرانی,محبت محبی,محمدباقر حبیبی نجفی۲۰۱۳-۱
Evaluating the fatty acid composition of the oil from fruit hulls of two Pistacia species growing wild in Iranمحمدحسین حدادخداپرست۲۰۱۳-۱
Growth performance and gut health parameters of finishing broilers supplemented with plant extracts and exposed to daily increased temperatureرضا فرهوش۲۰۱۳-۱
Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modelingمحبت محبی,فخری شهیدی۲۰۱۳-۱
Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gumآرش کوچکی۲۰۱۳-۱
Influence of temperature and residence time of main liming process on the reduction of α-amino acids during beet juice purificationمحمد الهی۲۰۱۳-۱
Overproduction Strategies for Microbial Secondary Metabolites: A Reviewمحمدباقر حبیبی نجفی۲۰۱۳-۱
QUALITY CHANGES OF DONUTS AS INFLUENCED BY LEAVENING AGENT AND HYDROCOLLOID COATINGSمحبت محبی,محمدحسین حدادخداپرست۲۰۱۳-۱
Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gelsسیدمحمدعلی رضوی,رضا فرهوش۲۰۱۳-۱
Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gumآرش کوچکی۲۰۱۳-۱
Antimicrobial effect of Satureja bachtiarica extracts aqueous and ethanolic on Escherichia coli and Staphylococcus aureusفریده طباطبائی یزدی,سید علی مرتضوی,فخری شهیدی۲۰۱۳-۲
Antimicrobial properties of plant extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., against important foodborne pathogens in vitroفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی,شهناز افشاریان۲۰۱۳-۲
Effect of Polyethylene Packaging Modified with Silver Particles on the Microbial, Sensory and Appearance of Dried Barberryسید علی مرتضوی۲۰۱۳-۲
Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodologyناصر صداقت۲۰۱۳-۳
Dynamic viscoelastic study on the gelation of basil seed gumسیدمحمدعلی رضوی۲۰۱۳-۳
Phenolics in Henna: Extraction and stabilityمحمدحسین حدادخداپرست۲۰۱۳-۳
Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gumسیدمحمدعلی رضوی۲۰۱۳-۵
Effect of Initial Quality and Compositional Parameters on Total Polar Compounds Formation during Continuous Heating of Olive Oilرضا فرهوش,محمدحسین حدادخداپرست,علی شریف۲۰۱۳-۵
Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophageمسعود یاورمنش,سید علی مرتضوی,محمدباقر حبیبی نجفی۲۰۱۳-۵
The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gelsسیدمحمدعلی رضوی۲۰۱۳-۵
Chemical properties of the oil from Pistacia khinjuk fruits growing wild in Iranمحمدحسین حدادخداپرست۲۰۱۳-۶
Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis L. on food infection and intoxication microorganisms “in vitro”فریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۳-۶
Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodologyسید علی مرتضوی۲۰۱۳-۶
Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheatسیدمحمدعلی رضوی۲۰۱۳-۶
Applications of hyperspectral imaging in grains and nuts quality and safety assessment; a reviewسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۱۳-۷
Metabolism of extracted inulin from Helianthus tuberosusby Lactobacillus strains isolated from traditional Kordish cheeseفخری شهیدی,سید علی مرتضوی۲۰۱۳-۷
Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergismسیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۱۳-۷
Optimization of Subcritical Water Extraction of Bioactive Compounds from Barberry Fruit (Berberis vulgaris) by Using Response Surface Methodologyسید علی مرتضوی۲۰۱۳-۷
Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperaturesمحبت محبی۲۰۱۳-۷
Viscoelastic Characterization of Sage Seed Gumسیدمحمدعلی رضوی۲۰۱۳-۷
Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro”فریده طباطبائی یزدی۲۰۱۳-۸
Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activityهاشم پورآذرنگ,سید علی مرتضوی۲۰۱۳-۸
Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gumآرش کوچکی,سیدمحمدعلی رضوی۲۰۱۳-۸
The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oilsسید علی مرتضوی۲۰۱۳-۸
Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storageمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۳-۹
Foam-mat drying of shrimp: characterization and drying kinetics of foamمحبت محبی,محمدحسین حدادخداپرست,مهدی وریدی۲۰۱۳-۹
Shelf life Improvement and Postharvest Quality of Cherry Tomato (Solanum lycopersicum L.) Fruit Using Basil Mucilage Edible Coating and Cumin Essential Oilناصر صداقت۲۰۱۳-۹
Susceptibility of immature stages of the Indian meal moth, Plodia interpunctella Hübner (Lepidoptera: Pyralidae) to ozonated waterمحمدحسین حدادخداپرست۲۰۱۳-۹
COMPARISON OF TP CAN AND FLEXIBLE POUCH ON PHYSICOCHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF MASHHAD BLACKCHERRY PRESERVES AT DIFFERENT STORAGE CONDITIONSمحمدباقر حبیبی نجفی,ناصر صداقت۲۰۱۳-۱۰
Evaluating Compositions and Comparing Pathos radical power and Oxidative Stability of Different Concentrations of Laurus Nobilis Leaf Extract with BHTمحمدحسین حدادخداپرست,رضا فرهوش۲۰۱۳-۱۰
Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaiseمصطفی مظاهری طهرانی۲۰۱۳-۱۰
Physical, barrier and antioxidant properties of a novel plasticizededible film from quince seed mucilageفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی۲۰۱۳-۱۱
Shelf-life prediction of olive oils using empirical models developed at low and high temperaturesرضا فرهوش۲۰۱۳-۱۱
Bacterial Mutation; Types, Mechanisms and Mutant Detection Methods: A Reviwمحمدباقر حبیبی نجفی۲۰۱۳-۱۲
Construction of a recombinant allergen-producing probiotic bacterial strain: Introduction of a new line for a live oral vaccine against Chenopodium album pollen allergyفریده طباطبائی یزدی,فخری شهیدی۲۰۱۳-۱۲
Rheological interaction of sage seed gum with xanthan in dilute solutionسیدمحمدعلی رضوی,غلامحسین رادمرد قدیری۲۰۱۳-۱۲
The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gumسیدمحمدعلی رضوی۲۰۱۳-۱۲
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubesمحبت محبی۲۰۱۴-۱
Characterization of antioxidant–antibacterial quince seed mucilagefilms containing thyme essential oilسید علی مرتضوی,فریده طباطبائی یزدی,آرش کوچکی۲۰۱۴-۱
Cress seed (Lepidium sativum) mucilage, an overviewسیدمحمدعلی رضوی۲۰۱۴-۱
Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative studyمحبت محبی,هاشم پورآذرنگ,مهدی وریدی۲۰۱۴-۱
Functional properties of Balangu seed gum over multiple freeze–thaw cyclesسیدمحمدعلی رضوی,محمدحسین حدادخداپرست۲۰۱۴-۱
Investigation of encapsulated diacetyl colloidosome release profile as a function of sintering process and release media propertiesمحبت محبی۲۰۱۴-۱
Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable filmآرش کوچکی,محبت محبی۲۰۱۴-۱
Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)محبت محبی,محمدحسین حدادخداپرست,مهدی وریدی۲۰۱۴-۱
Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheeseفخری شهیدی,سید علی مرتضوی۲۰۱۴-۱
The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessmentفریده طباطبائی یزدی۲۰۱۴-۱
Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditionsمحبت محبی,مهدی وریدی۲۰۱۴-۲
Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Testرضا فرهوش۲۰۱۴-۲
Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripeningفریده طباطبائی یزدی,مسعود یاورمنش۲۰۱۴-۲
Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer Systemمصطفی مظاهری طهرانی۲۰۱۴-۲
Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRAمحمدرضا عدالتیان دوم۲۰۱۴-۳
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rateآرش کوچکی,سیدمحمدعلی رضوی۲۰۱۴-۳
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout filletsفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی۲۰۱۴-۳
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration conditionسیدمحمدعلی رضوی۲۰۱۴-۳
Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugarsسیدمحمدعلی رضوی۲۰۱۴-۳
Some physicochemical properties of sage (Salvia macrosiphon) seed gumسیدمحمدعلی رضوی۲۰۱۴-۳
Application of fuzzy linear regression method for sensory evaluation of fried donutمحبت محبی۲۰۱۴-۴
Biotechnology and its Impact on Food Security and Safetyمحمدباقر حبیبی نجفی۲۰۱۴-۴
Genetic algorithm-artificial neural network and adaptive neuro-fuzzyi nference system modeling of antibacterial activity of annatto dye on Salmonella enteritidisمحمدباقر حبیبی نجفی۲۰۱۴-۴
Performance investigation of electrochemical treatment process on wastewater of applicableمحمدحسین حدادخداپرست۲۰۱۴-۴
The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation propertiesفریده طباطبائی یزدی۲۰۱۴-۴
Antimicrobial effects of Kelussia odoratissima extracts against food borne and food spoilage bacteria "in vitro"فریده طباطبائی یزدی,سید علی مرتضوی,فخری شهیدی۲۰۱۴-۵
Assessment of the plantago major extract for antimicrobial activitiesمسعود یاورمنش۲۰۱۴-۵
GC-MS Analysis and Antimicrobial activity ofthe essential oil of trunk exudates from Pistacia atlantica var. muticaمحمدباقر حبیبی نجفی۲۰۱۴-۵
Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feedمسعود یاورمنش,محمدرضا عدالتیان دوم۲۰۱۴-۵
Investigating the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Lavandula stoechas L. and Rosmarinus officinalis L. extracts on pathogen bacterias “in vitro”فریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۴-۵
Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheeseفخری شهیدی,سید علی مرتضوی۲۰۱۴-۵
optimization of Extraction Process of Bioactive Compounds fromمحمدحسین حدادخداپرست۲۰۱۴-۵
Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSMسید علی مرتضوی,فریده طباطبائی یزدی,آرش کوچکی۲۰۱۴-۵
Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial propertiesفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی۲۰۱۴-۵
Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Predictionفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۴-۵
Antimicrobial effect of Carboxy Methyl Cellulose (CMC) containing aqueous and ethanolic Eucalyptus camaldulensis L. leaves extract against Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidisفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۴-۶
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Breadفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۴-۶
Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysisمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۱۴-۶
Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverageمهدی وریدی,محمدجواد وریدی,هاشم پورآذرنگ۲۰۱۴-۶
Influence of temperature, mono- and divalent cations on dilutesolution properties of sage seed gumسیدمحمدعلی رضوی۲۰۱۴-۶
Isolation, Identification and Growth’s Comparison f Mold Types In A Cake Factory Environment And Final Productsفریده طباطبائی یزدی,سید علی مرتضوی,محبت محبی۲۰۱۴-۶
Novel edible coating based on Aloe vera Gel to Maintain pistachio Qualityناصر صداقت۲۰۱۴-۶
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodologyمحمدحسین حدادخداپرست,سید علی مرتضوی۲۰۱۴-۶
Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodologyمحمدباقر حبیبی نجفی,رضا فرهوش۲۰۱۴-۶
Predicting Total Acceptance of Ice Cream Using Artificial Neural Networkسیدمحمدعلی رضوی۲۰۱۴-۶
Silver Nanocomposite and its Antimicrobial Effect in Reducing Microbial Load of Cakesسید علی مرتضوی,فریده طباطبائی یزدی۲۰۱۴-۶
Use of quince seed mucilage edible films containing natural preservatives toenhance physico-chemical quality of rainbow trout fillets during cold storageسید علی مرتضوی,فریده طباطبائی یزدی,آرش کوچکی۲۰۱۴-۶
Application of PCR Technique in Combination with DNase Treatment for Detection of Viable Lactobacillus acidophilus Bacteriaفخری شهیدی,سید علی مرتضوی۲۰۱۴-۷
effect of pretreatment on quality of dried quinceمحبت محبی,فخری شهیدی,سید علی مرتضوی۲۰۱۴-۷
Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodologyمحمدحسین حدادخداپرست۲۰۱۴-۷
Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental designمصطفی مظاهری طهرانی۲۰۱۴-۸
Multi-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization (MOPSO)محبت محبی۲۰۱۴-۸
The Kinetics of Infrared Drying of Lemon (Citrus Lemon (L.) Burms.F)مسعود تقی زاده۲۰۱۴-۸
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsionرضا فرهوش,علی شریف۲۰۱۴-۹
Effects of low ozone concentrations and short exposureمحمدحسین حدادخداپرست۲۰۱۴-۹
Evaluation of chemical and microbial properties of Iranian white cheese using kefir,yogurt and commercial cheese culture as a starterمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,آرش کوچکی۲۰۱۴-۹
Antifungal potential of mangrove extracts against Aspergillus flavus and Penicillium italicumفریده طباطبائی یزدی,فخری شهیدی۲۰۱۴-۱۰
Identification of Anti-microbial Producing Enterococci Isolated from Iranian Raw Milk Cheeses Using Polyphasic Approachمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,سید علی مرتضوی۲۰۱۴-۱۰
Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentrationسیدمحمدعلی رضوی۲۰۱۴-۱۱
Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaiseمحمدباقر حبیبی نجفی,رضا فرهوش۲۰۱۴-۱۱
Designing a SYBR Green Absolute Real time PCR Assay for Specific Detection and Quantification of Bacillus subtilis in Dough Used for Bread Makingسید علی مرتضوی۲۰۱۴-۱۲
Effect of deep-fat frying on sensory and textural attributes of pellet snacksسیدمحمدعلی رضوی۲۰۱۴-۱۲
Foam-Mat Drying of Cantaloupe (C ucumis melo ): Optimization of Foaming Parameters and Investigating Drying Characteristicsمحبت محبی,مسعود تقی زاده۲۰۱۴-۱۲
Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhinehفریده طباطبائی یزدی,سید علی مرتضوی,محمدرضا عدالتیان دوم۲۰۱۴-۱۲
Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizerمحمدباقر حبیبی نجفی,محبت محبی۲۰۱۴-۱۲
Quantification of chlorogenic acids in coffee brews by HPLC-DADمرضیه معین فرد۲۰۱۴-۱۲
Relationship between microbial load and histamine content in the rainbow trout fillet during refrigerationسید علی مرتضوی۲۰۱۴-۱۲
Antimicrobial Effect of Aqueous and Ethanolic Extracts of Satureja bachtiarica on Some Pathogenic Bacteria in Vitroفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۵-۱
Antimicrobial Effect of Aqueous, Ethanol, Methanol and Glycerin Extracts of Satureja bachtiarica on Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidisفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۵-۱
Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillationرضا فرهوش,فخری شهیدی۲۰۱۵-۱
Extraction of essential oils from Mentha piperitausing using advanced techniques: Microwave versus ohmic assisted hydrodistillationرضا فرهوش,فخری شهیدی۲۰۱۵-۱
Investigating the influence of pH, temperature and agitation speed on yellow pigment production byPenicillium aculeatumATCC 10409فخری شهیدی,سید علی مرتضوی,فریده طباطبائی یزدی۲۰۱۵-۱
Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysisفخری شهیدی,سید علی مرتضوی,فریده طباطبائی یزدی۲۰۱۵-۱
Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butterسیدمحمدعلی رضوی۲۰۱۵-۱
Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressureمهدی وریدی,محمدجواد وریدی,هاشم پورآذرنگ۲۰۱۵-۱
A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSISفخری شهیدی,محبت محبی۲۰۱۵-۲
Fabrication of Cress Seed Gum Nanoparticles, an Anionic Polysaccharide, Using Desolvation Technique: an Optimization Studyسیدمحمدعلی رضوی۲۰۱۵-۲
Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional propertiesمهدی وریدی,محمدجواد وریدی۲۰۱۵-۲
Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacersمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۵-۲
Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniquesمسعود تقی زاده۲۰۱۵-۲
Liquid chromatography with diode array detection combined with spectral deconvolution for the analysis of some diterpene esters in Arabica coffee brewمرضیه معین فرد۲۰۱۵-۲
Occurrence of Noroviruses and Their Correlation with Microbial Indicators in Raw Milkمسعود یاورمنش۲۰۱۵-۲
Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oilرضا فرهوش,علی شریف۲۰۱۵-۲
Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufactureمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی,آرش کوچکی۲۰۱۵-۳
Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oilرضا فرهوش,علی شریف۲۰۱۵-۳
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Designمصطفی مظاهری طهرانی,آرش کوچکی۲۰۱۵-۳
Modeling for drying kinetics of papaya fruit using fuzzy logic table look-up schemeمحبت محبی,سیدمحمدعلی رضوی۲۰۱۵-۳
Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference systemسیدمحمدعلی رضوی۲۰۱۵-۳
An investigation on the effect of alcoholic and aqueous extracts of Dorema aucheri (Bilhar) on some pathogenic bacteria in vitroفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۵-۴
Diterpenes in espresso coffee: impact of preparation parametersمرضیه معین فرد۲۰۱۵-۴
Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical propertiesرضا فرهوش,علی شریف۲۰۱۵-۴
An agent‐based simulation of a release process for encapsulated flavour using the NetLogo platformمحبت محبی۲۰۱۵-۵
Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditionsمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۱۵-۵
Effect of frying temperature and time on image characterizations of pellet snacksسیدمحمدعلی رضوی۲۰۱۵-۵
Microencapsulation of vanillin by spray drying using soy protein iisolate– maltodextrin as wall materialمحبت محبی,آرش کوچکی,فخری شهیدی۲۰۱۵-۵
Morphological, physicochemical, and viscoelastic properties of sonicated corn starchسیدمحمدعلی رضوی,سید علی مرتضوی۲۰۱۵-۵
Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Propertiesفریده طباطبائی یزدی,فخری شهیدی,محمدرضا عدالتیان دوم۲۰۱۵-۵
Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulinفخری شهیدی,سید علی مرتضوی۲۰۱۵-۵
The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible filmسیدمحمدعلی رضوی۲۰۱۵-۵
Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extractsفریده طباطبائی یزدی۲۰۱۵-۶
Colloid-Enhanced Ultrafiltration of Canola Oil: Effect of Process Conditions and MWCO on Flux, Fouling and Rejectionsسیدمحمدعلی رضوی,رضا فرهوش۲۰۱۵-۶
Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillationرضا فرهوش,رضا فرهوش,فخری شهیدی,فخری شهیدی۲۰۱۵-۶
Freeze - thaw stability of emulsions with soy protein isolate through interfacial engineeringمحبت محبی,فخری شهیدی,آرش کوچکی۲۰۱۵-۶
Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acidsآرش کوچکی,محبت محبی۲۰۱۵-۶
Increase the Quality of Sugar by Ultrafiltration Processسیدمحمدعلی رضوی۲۰۱۵-۶
Comparing Antibacterial and Antioxidant Activity of Annatto Dye Extracted by Conventional and Ultrasound-Assisted Methodsمحمدباقر حبیبی نجفی۲۰۱۵-۷
Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentrationسیدمحمدعلی رضوی۲۰۱۵-۷
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopyسیدمحمدعلی رضوی۲۰۱۵-۷
The conformational transitions in organic solution on the cress seed gum nanoparticles productionسیدمحمدعلی رضوی۲۰۱۵-۷
Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical and rheological propertiesسیدمحمدعلی رضوی۲۰۱۵-۷
Application of F+RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCRمسعود یاورمنش,محمدباقر حبیبی نجفی,محبت محبی۲۰۱۵-۸
Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methodsمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۱۵-۸
Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing techniqueسید علی مرتضوی۲۰۱۵-۸
Purification and Zymography of lipase from Aspergillus niger PTCC5010فریده طباطبائی یزدی,مهدی وریدی۲۰۱۵-۸
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperatureمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۵-۹
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processingمحبت محبی۲۰۱۵-۹
Evaluation of information technology management roles in sales Food Industries Case Study Food companies Khorasan Razaviمصطفی مظاهری طهرانی۲۰۱۵-۹
In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starchesسیدمحمدعلی رضوی۲۰۱۵-۹
Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: A comparison with conventional hydrodistillationرضا فرهوش,فخری شهیدی۲۰۱۵-۹
Optimization of osmo-vacuum drying of pear (Pyrus communis L) using response surface methodologyمحمدباقر حبیبی نجفی,محبت محبی۲۰۱۵-۹
Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier imageمحبت محبی۲۰۱۵-۹
Antifungal Effect of the Aqueous and Ethanolic Avicennia marina Extracts on Alternaria citri and Penicillium digitatumفریده طباطبائی یزدی,فخری شهیدی۲۰۱۵-۱۰
Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DADمرضیه معین فرد۲۰۱۵-۱۰
Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinlمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۱۵-۱۰
Alyssum homolocarpum seed gum: Dilute solution and somephysicochemical propertiesسیدمحمدعلی رضوی,آرش کوچکی۲۰۱۵-۱۱
Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillinمحبت محبی,فخری شهیدی,آرش کوچکی۲۰۱۵-۱۱
Antibacterial activity of different extracts from Stachys turcomanica aerial parts on typical food-borne pathogensمسعود یاورمنش۲۰۱۵-۱۲
Effect of resistant starch and aging conditionsمصطفی مظاهری طهرانی۲۰۱۵-۱۲
Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and timeسیدمحمدعلی رضوی۲۰۱۵-۱۲
In vitro Study of Antibacterial Activity of Mangle negro Extracts against Selected Pathogens from Enterobacteriaceae and Bacillaceae Familiaفریده طباطبائی یزدی۲۰۱۵-۱۲
Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (A garicus bisporus )محبت محبی,هاشم پورآذرنگ,مهدی وریدی۲۰۱۵-۱۲
Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristicsمصطفی مظاهری طهرانی۲۰۱۵-۱۲
The Comparison Among Antibacterial Activity of Mespilus germanica Extracts and Number of Common Therapeutic Antibiotics “In Vitro”فریده طباطبائی یزدی۲۰۱۵-۱۲
THE OPTIMIZED CONCENTRATION AND PURITY OF SPIRULINA PLATENSIS C-PHYCOCYANIN: A COMPARATIVE STUDY ON MICROWAVE-ASSISTED AND ULTRASOUND-ASSISTED EXTRACTION METHODSسید علی مرتضوی۲۰۱۵-۱۲
Dereplication of antioxidant compounds in Bene (Pistacia atlanticasubsp. mutica) hull using a multiplex approach of HPLC–DAD, LC–MS and 1H NMR techniquesرضا فرهوش۲۰۱۶-۱
Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analysesمحمدباقر حبیبی نجفی,محمدحسین حدادخداپرست۲۰۱۶-۱
Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolateمحبت محبی,آرش کوچکی,فخری شهیدی۲۰۱۶-۱
Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysisفخری شهیدی,سید علی مرتضوی۲۰۱۶-۱
New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterizationسیدمحمدعلی رضوی,محبت محبی۲۰۱۶-۱
Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matterرضا فرهوش,علی شریف۲۰۱۶-۱
Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspectsفریده طباطبائی یزدی,فخری شهیدی,سید علی مرتضوی,محبت محبی۲۰۱۶-۱
Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionsesسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۱۶-۱
Some physico-chemical properties of Prunus armeniaca L. gum exudatesمحبت محبی,آرش کوچکی۲۰۱۶-۱
Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seedسیدمحمدعلی رضوی۲۰۱۶-۱
Study on quality characteristics of camel burger and evaluating its stability during frozen storageمحمدجواد وریدی,مهدی وریدی,محبت محبی۲۰۱۶-۱
Temperature‐Dependent Mechanism of Antioxidant Activity of o‐Hydroxyl, o‐Methoxy, and Alkyl Ester Derivatives of p‐Hydroxybenzoic Acid in Fish Oilرضا فرهوش,علی شریف۲۰۱۶-۱
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice creamسیدمحمدعلی رضوی۲۰۱۶-۱
Effect of extrusion conditions and storage temperature on texture, colour and acidity of butterسیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۱۶-۲
Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methodsرضا فرهوش,فخری شهیدی۲۰۱۶-۲
Purification of cress seed ( Lepidium sativum ) gum: Physicochemical characterization and functional propertiesسیدمحمدعلی رضوی۲۰۱۶-۲
Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition,سیدمحمدعلی رضوی۲۰۱۶-۲
Study of the Antibacterial Activity of Methanolic and Aqueous Extracts of Myrtus communis on Pathogenic Strains Causing Infectionفریده طباطبائی یزدی۲۰۱۶-۲
Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodologyسیدمحمدعلی رضوی,سید علی مرتضوی,مصطفی مظاهری طهرانی۲۰۱۶-۲
Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabsمسعود تقی زاده۲۰۱۶-۳
Encapsulation of caffeine in hydrogel colloidosome: optimization of fabrication, characterization and release kinetics evaluationمحبت محبی,آرش کوچکی۲۰۱۶-۳
In vitroStudy to Evaluate the Antibacterial Effect ofPistacia khinjukStocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)مسعود یاورمنش,محمدحسین حدادخداپرست۲۰۱۶-۳
Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable filmآرش کوچکی,محبت محبی۲۰۱۶-۳
Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperatureآرش کوچکی,محبت محبی۲۰۱۶-۳
Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural networkرضا فرهوش۲۰۱۶-۳
Preparation and characterization of tragacanth–locust bean gumedible blend filmsآرش کوچکی۲۰۱۶-۳
Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acidرضا فرهوش,علی شریف۲۰۱۶-۳
Anti-angiogenic Properties of Coffee Diterpene Esters, Cafestol and Kahweol Palmitateمرضیه معین فرد۲۰۱۶-۴
Antifungal activity of extracts Biarum carduchorum (Kardeh) on Aspergillus fumigatus and Penicillium expansum in vitroفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۶-۴
Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powderمحبت محبی,محمدحسین حدادخداپرست۲۰۱۶-۴
Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurtمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۱۶-۴
Spray Drying and Process Optimization of Carrot–Celery Juiceمحبت محبی۲۰۱۶-۴
Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe’s milkمسعود یاورمنش۲۰۱۶-۵
Nanofiltration treatment of tomato paste processing wastewater: process modeling and optimization using response surface methodologyسیدمحمدعلی رضوی۲۰۱۶-۵
Optimization of elecrospinning process of zein using central composite designمحمدباقر حبیبی نجفی,آرش کوچکی۲۰۱۶-۵
A fast and efficient approach to prepare starch nanocrystals from normal corn starchسیدمحمدعلی رضوی۲۰۱۶-۶
Chemical composition and antibacterial activity of organic extra virgin olive oil from Iranمسعود یاورمنش۲۰۱۶-۶
Comparing the effects of sucrose and glucose on functional propertiesof pregelatinized maize starchفخری شهیدی,آرش کوچکی۲۰۱۶-۶
Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticlesسید علی مرتضوی,ناصر صداقت۲۰۱۶-۶
Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starchسیدمحمدعلی رضوی۲۰۱۶-۶
Examination of the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit pastilleفخری شهیدی,سید علی مرتضوی۲۰۱۶-۶
Microbial Safety of Masske: A Traditional Butter from South of Khorasan, Genetic Similarity of Pathogenic Bacteria Indicatorsمسعود یاورمنش۲۰۱۶-۶
Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference systemسیدمحمدعلی رضوی۲۰۱۶-۶
Mechanism of the Inhibitory Effect of Hydroxytyrosol on Lipid Oxidation in Different Bulk Oil Systemsرضا فرهوش,علی شریف۲۰۱۶-۷
Physical properties of pregelatinized and granular cold water swellingmaize starches at different pH valuesفخری شهیدی,آرش کوچکی۲۰۱۶-۷
Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatinناصر صداقت,محبت محبی۲۰۱۶-۷
Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traitsمحمدجواد وریدی,مهدی وریدی۲۰۱۶-۷
Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional propertiesسیدمحمدعلی رضوی,آرش کوچکی۲۰۱۶-۷
Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starchesفخری شهیدی,آرش کوچکی۲۰۱۶-۸
Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucoseفخری شهیدی,آرش کوچکی۲۰۱۶-۸
Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsionsآرش کوچکی۲۰۱۶-۸
Quality changes of air‐packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf lifeمهدی وریدی۲۰۱۶-۸
Application of Digital Image Processing in Monitoring some Physical Properties of Tarkhineh during Dryingفریده طباطبائی یزدی,محبت محبی۲۰۱۶-۹
The effect of some processing parameters on mechanical and image texture properties of fried carrotسیدمحمدعلی رضوی۲۰۱۶-۹
A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parametersسیدمحمدعلی رضوی۲۰۱۶-۱۰
Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodologyسیدمحمدعلی رضوی۲۰۱۶-۱۰
Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Dooghفخری شهیدی,سید علی مرتضوی۲۰۱۶-۱۰
Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matterرضا فرهوش۲۰۱۶-۱۰
Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheologyسیدمحمدعلی رضوی۲۰۱۶-۱۰
New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterizationسیدمحمدعلی رضوی۲۰۱۶-۱۰
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rateآرش کوچکی,محبت محبی۲۰۱۶-۱۰
Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent propertiesسیدمحمدعلی رضوی۲۰۱۶-۱۰
Effect of Salvia chorassanica Root Aqueous, Ethanolic and Hydro Alcoholic Extracts on Staphylococcus aureus, Enterococcus faecalis, Salmonella typhimurium and Escherichia coliمحمدرضا عدالتیان دوم,محمدحسین حدادخداپرست۲۰۱۶-۱۱
Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gelsسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۱۶-۱۱
Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological propertiesسیدمحمدعلی رضوی۲۰۱۶-۱۱
The effect of different emulsifiers on the eggless cake properties containing WPCمحبت محبی,آرش کوچکی۲۰۱۶-۱۱
Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degreeرضا فرهوش,علی شریف۲۰۱۶-۱۱
Variability of diterpene esters in coffee beverages as influenced by different preparation proceduresمرضیه معین فرد۲۰۱۶-۱۱
Date seed as a new source of dietary fiber: physicochemical and baking propertiesمسعود تقی زاده۲۰۱۶-۱۲
Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological propertiesمحبت محبی,آرش کوچکی۲۰۱۶-۱۲
Optimization of Protein Extraction and Evaluation of Functional Properties of Tomato Waste and Seeds from Tomato Paste Plantsسید علی مرتضوی۲۰۱۶-۱۲
Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM)فریده طباطبائی یزدی۲۰۱۶-۱۲
Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological studyسیدمحمدعلی رضوی۲۰۱۶-۱۲
The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gumسیدمحمدعلی رضوی۲۰۱۶-۱۲
Alyssum homolocarpum seed gum-polyvinyl alcohol biodegradable composite film: Physicochemical, mechanical, thermal and barrier propertiesآرش کوچکی,مسعود یاورمنش۲۰۱۷-۱
Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolateمهدی وریدی,محمدجواد وریدی۲۰۱۷-۱
Preliminary Source Tracking of Male-Specific (F+) RNA Coliphage on Lettuce as a Surrogate of Enteric Viruses Using Reverse Transcription-PCRمسعود یاورمنش,محبت محبی۲۰۱۷-۱
Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheeseمسعود یاورمنش,محمدرضا عدالتیان دوم۲۰۱۷-۱
Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphateسیدمحمدعلی رضوی۲۰۱۷-۱
Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storageفخری شهیدی,فریده طباطبائی یزدی,سید علی مرتضوی,محبت محبی۲۰۱۷-۱
Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice creamسیدمحمدعلی رضوی۲۰۱۷-۲
Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pHآرش کوچکی,مهدی وریدی۲۰۱۷-۲
Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractionsسیدمحمدعلی رضوی۲۰۱۷-۲
Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meatمسعود یاورمنش,محمدباقر حبیبی نجفی,محبت محبی۲۰۱۷-۲
Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathioneسیدمحمدعلی رضوی۲۰۱۷-۲
Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flourسید علی مرتضوی,فریده طباطبائی یزدی۲۰۱۷-۲
Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oilفریده طباطبائی یزدی,فخری شهیدی,سید علی مرتضوی,محبت محبی۲۰۱۷-۲
Ultrasound- assisted extraction of β-d- glucan from hull- less barley: Assessment of physicochemical and functional propertiesآرش کوچکی,محمد الهی۲۰۱۷-۲
Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturizationمصطفی مظاهری طهرانی۲۰۱۷-۳
Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limoneneآرش کوچکی,محبت محبی۲۰۱۷-۳
Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugarمحبت محبی,آرش کوچکی۲۰۱۷-۳
Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysisسیدمحمدعلی رضوی۲۰۱۷-۳
Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)هاشم پورآذرنگ,رضا فرهوش۲۰۱۷-۳
Modeling of glucose release from native and modified wheat starch gels during in vitro gastrointestinal digestion using artificial intelligence methodsسیدمحمدعلی رضوی۲۰۱۷-۳
Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starchسیدمحمدعلی رضوی۲۰۱۷-۳
Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickensمهدی وریدی۲۰۱۷-۴
Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditionsمهدی وریدی۲۰۱۷-۴
Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modelingمحبت محبی,فخری شهیدی,آرش کوچکی۲۰۱۷-۴
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blendsسیدمحمدعلی رضوی۲۰۱۷-۴
Survival of enteric viruses during yoghurt making process using male‐specific coliphageمسعود یاورمنش,محمدباقر حبیبی نجفی۲۰۱۷-۴
The flow properties of honey-malt spreadمسعود تقی زاده,فخری شهیدی,سیدمحمدعلی رضوی۲۰۱۷-۴
A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosaمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۱۷-۵
Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Foodفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۷-۵
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudatesآرش کوچکی۲۰۱۷-۵
Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratiosسیدمحمدعلی رضوی۲۰۱۷-۵
Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep testسیدمحمدعلی رضوی۲۰۱۷-۵
Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout filletسید علی مرتضوی۲۰۱۷-۵
A comparison of chemical, structural and functional properties offenugreek (Trigonella foenum graecum) protein isolates producedusing different defatting solventsمهدی وریدی,محمدجواد وریدی۲۰۱۷-۶
Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and cornمحبت محبی۲۰۱۷-۶
Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oilفخری شهیدی,فریده طباطبائی یزدی,سید علی مرتضوی,محبت محبی۲۰۱۷-۶
New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheologyسیدمحمدعلی رضوی۲۰۱۷-۶
Purification of Raw Cane Sugar by Micellar-Enhanced Ultrafiltration Process Using Linear Alkylbenzene Sulphonateمحمد الهی,سیدمحمدعلی رضوی۲۰۱۷-۶
Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)مصطفی مظاهری طهرانی,محبت محبی۲۰۱۷-۶
Application of whey protein-pectin nano-complex carriers for loading of lactoferrinفخری شهیدی۲۰۱۷-۷
استعمال التعبئة بواسطة الاجواء المعدلة فی إطالة مدة الحفظ و جودة ثمار خلال البرحیناصر صداقت۲۰۱۷-۷
Development of cantaloupe (Cucumis melo) Pulp powders using Foam mat drying technology: Effects of Drying Conditions on Microstructural of Mat and Physico-Chemical Properties of Powderمحبت محبی,مسعود تقی زاده۲۰۱۷-۷
Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milksسیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۱۷-۷
Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimesسیدمحمدعلی رضوی۲۰۱۷-۷
Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial propertiesمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۷-۷
Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodologyسیدمحمدعلی رضوی۲۰۱۷-۷
Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum linesآرش کوچکی,فخری شهیدی,سیدمحمدعلی رضوی۲۰۱۷-۷
Thermal inactivation of MS2 bacteriophage as a surrogate of enteric viruses in cow milkمحمدرضا عدالتیان دوم,مسعود یاورمنش۲۰۱۷-۷
(Microencapsulation of a Natural Antioxidant from Coffee - Chlorogenic Acid (3-caffeoylquinic acidمرضیه معین فرد۲۰۱۷-۸
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reactionمهدی وریدی,آرش کوچکی۲۰۱۷-۸
Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodologyمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۷-۸
Synergistic effects of some essential oils against fungal spoilage on pear fruitمحمدباقر حبیبی نجفی,رضا فرهوش۲۰۱۷-۸
Application of Ozone to Control Dried Fig Pests—Oryzaephilus surinamensis -Coleoptera: Silvanidae- and Ephestia kuehniella -Lepidoptera: Pyralidae-—and Its Organoleptic Propertiesمسعود تقی زاده۲۰۱۷-۹
Development of Optimized Edible Packaging Based on White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin Biopolymer: Mechanical, Water Vapor Permeability, and Structural Propertiesناصر صداقت,محبت محبی۲۰۱۷-۹
Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite doughآرش کوچکی۲۰۱۷-۹
Effect of Modified Atmosphere Packaging (MAP) on the Moisture and Sensory Property of Saffronناصر صداقت۲۰۱۷-۹
Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafiltration: Effect of Physiochemical and Hydrodynamic Parametersسیدمحمدعلی رضوی۲۰۱۷-۹
The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genesمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۱۷-۹
Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation processفخری شهیدی,فریده طباطبائی یزدی۲۰۱۷-۱۰
Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L.رضا فرهوش,فخری شهیدی۲۰۱۷-۱۰
Quantitative Indices of the Oxidizability of Fatty Acid Compositionsرضا فرهوش,علی شریف۲۰۱۷-۱۰
Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrateسیدمحمدعلی رضوی,مهدی وریدی۲۰۱۷-۱۰
Spectral method for simulating 3D heat and mass transfer during drying of apple slicesمحبت محبی۲۰۱۷-۱۰
Characterization of Cellulose From Coffee Silverskinسیدمحمدعلی رضوی۲۰۱۷-۱۱
Fuzzy logic application to model caffeine release from hydrogel colloidosomesمحبت محبی,آرش کوچکی۲۰۱۷-۱۱
Influence of sage seed gum on some physicochemical and rheological properties of wheat starchسیدمحمدعلی رضوی۲۰۱۷-۱۱
Survival and partitioning of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butterمسعود یاورمنش,محمدباقر حبیبی نجفی۲۰۱۷-۱۱
Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysisمحبت محبی۲۰۱۷-۱۲
Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and steviaمحمدباقر حبیبی نجفی,آرش کوچکی۲۰۱۷-۱۲
Functional properties and applications of basil seed gum: An overviewسیدمحمدعلی رضوی۲۰۱۷-۱۲
Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activityمحمدحسین حدادخداپرست,سیدمحمدعلی رضوی۲۰۱۷-۱۲
The flow properties of honey–malt spreadمسعود تقی زاده,فخری شهیدی,سیدمحمدعلی رضوی۲۰۱۷-۱۲
Effect of germination on nutrients, mineral, phytic acid and enzyme activity of Mung Beanمحبت محبی۲۰۱۸-۱
A Kinetic Approach to Evaluate the Structure‐Based Performance of Antioxidants During Lipid Oxidationرضا فرهوش۲۰۱۸-۱
Aflatoxin binding efficiency of Saccharomyces cerevisiae mannoprotein in contaminated pistachio nutsفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۸-۱
Effect of probiotic and vinegar on growth performance, meat yields, immune responses, and small intestine morphology of broiler chickensمحمدرضا عدالتیان دوم۲۰۱۸-۱
Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infectionفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۸-۱
Modelling and evaluation of anaerobic digestion process of tomato processing wastes for biogas generationمحمدحسین حدادخداپرست۲۰۱۸-۱
Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infectionفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۸-۱
Phytochemical analysis and antibacterial activities extracts of mangrove leaf against the growth of some pathogenic bacteriaفریده طباطبائی یزدی,فخری شهیدی۲۰۱۸-۱
Pomegranate seed clustering by machine visionمحبت محبی۲۰۱۸-۱
Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysisسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۱۸-۱
Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortificationمحبت محبی,رضا فرهوش۲۰۱۸-۱
Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genesمسعود یاورمنش,سید علی مرتضوی,محمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۱۸-۲
Detection, identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh, Iranian fermented cereal product, by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCRسید علی مرتضوی,فریده طباطبائی یزدی,محمدرضا عدالتیان دوم۲۰۱۸-۲
Effects of Compatibilizer and Thermoplastic Starch (TPS) Concentration on Morphological, Rheological, Tensile, Thermal and Moisture Sorption Properties of Plasticized Polylactic Acid/TPS Blendsسیدمحمدعلی رضوی۲۰۱۸-۲
Rheological and structural characteristics of whey protein-pectin complex coacervatesفخری شهیدی۲۰۱۸-۲
Survival of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice creamمسعود یاورمنش,محمدباقر حبیبی نجفی۲۰۱۸-۲
Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storageناصر صداقت,محبت محبی۲۰۱۸-۳
Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono‐ and Divalent Cationsسیدمحمدعلی رضوی۲۰۱۸-۳
Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starchسیدمحمدعلی رضوی۲۰۱۸-۳
Encapsulation of D-limonene in Alyssum homolocarpum seed gum nanocapsules by emulsion electrospraying: Morphology characterization and stability assessmentمحبت محبی,آرش کوچکی۲۰۱۸-۳
Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and breadآرش کوچکی۲۰۱۸-۳
Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernelsسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۱۸-۳
Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolatesسیدمحمدعلی رضوی,محمدحسین حدادخداپرست۲۰۱۸-۳
Novel nanobiocomposite hydrogels based on sage seed gum-laponite: Physico-chemical and rheological characterizationسیدمحمدعلی رضوی۲۰۱۸-۳
Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredientsمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۱۸-۳
Physicochemical and sensory properties of extruded sorghum–wheat composite breadآرش کوچکی۲۰۱۸-۳
Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriersفخری شهیدی,محبت محبی,مهدی وریدی۲۰۱۸-۳
Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starchesسیدمحمدعلی رضوی۲۰۱۸-۳
Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions, Iranian Food Science & Technology Research Journal.سیدمحمدعلی رضوی,آرش کوچکی۲۰۱۸-۳
Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsionمهدی وریدی۲۰۱۸-۳
A preliminary Rancimat-based kinetic approach of detecting olive oil adulterationرضا فرهوش۲۰۱۸-۴
Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperatureرضا فرهوش۲۰۱۸-۴
Effect of Aloe vera gel and active modified atmosphere packaging (A-MAP) on the quality of pomegranate arils ready-to-eatناصر صداقت۲۰۱۸-۴
Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starchسیدمحمدعلی رضوی,رضا فرهوش۲۰۱۸-۴
In vitro acaricidal effect of Melia azedarach ripe fruit extract against Dermanyssus gallinae (Acari: Dermanyssidae)محمدحسین حدادخداپرست۲۰۱۸-۴
Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agentآرش کوچکی,مهدی وریدی۲۰۱۸-۴
Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacersسیدمحمدعلی رضوی۲۰۱۸-۴
Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blendsسیدمحمدعلی رضوی۲۰۱۸-۴
Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposureمحبت محبی۲۰۱۸-۵
Potentiometric of bioethanol production from cantaloupe waste (Magassi Neishabouri Cultivar)فخری شهیدی۲۰۱۸-۵
Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rateآرش کوچکی,سیدمحمدعلی رضوی۲۰۱۸-۵
Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluationsمحبت محبی,فخری شهیدی۲۰۱۸-۵
Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysatesمحمدباقر حبیبی نجفی۲۰۱۸-۶
Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffronناصر صداقت۲۰۱۸-۶
Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cakeمصطفی مظاهری طهرانی۲۰۱۸-۶
Spectroscopic and docking studies on the interaction between caseins and β- caroteneمهدی وریدی۲۰۱۸-۷
Hydrocolloid clustering based on their rheological propertiesسیدمحمدعلی رضوی۲۰۱۸-۸
Interaction of nanodiamonds with bacteriaمحمدباقر حبیبی نجفی۲۰۱۸-۸
Characteristics of Compact Food barsمصطفی مظاهری طهرانی۲۰۱۸-۹
Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formationآرش کوچکی,محبت محبی۲۰۱۸-۹
In vitro evaluation of acaricidal activity of aqueous ozone against Dermanyssus gallinaeمحمدحسین حدادخداپرست۲۰۱۸-۹
Microbial Degradation of UV-Pretreated Low-Density Polyethylene Films by Novel Polyethylene-Degrading Bacteria Isolated from Plastic- Dump Soilمحمدباقر حبیبی نجفی,محبت محبی۲۰۱۸-۹
The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilageآرش کوچکی,سیدمحمدعلی رضوی۲۰۱۸-۹
Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniquesمحبت محبی,آرش کوچکی۲۰۱۸-۱۰
Heterologous expression of Thrombocidin-1 in Pichia pastoris: evaluation of its antibacterial and antioxidant activityفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۸-۱۰
In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Breadمحمدباقر حبیبی نجفی۲۰۱۸-۱۰
Metabolomics analysis revealed metabolic changes in patients with diarrhea predominant irritable bowel syndrome and metabolic responses to a synbiotic yogurt interventionمسعود یاورمنش,سید علی مرتضوی۲۰۱۸-۱۰
Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy propertiesمحبت محبی,مهدی وریدی۲۰۱۸-۱۰
Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogelسیدمحمدعلی رضوی۲۰۱۸-۱۰
Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environmentsرضا فرهوش,علی شریف۲۰۱۸-۱۱
Combination of competitive PCR and cultivation methods for differential enumeration of viable Lactobacillus acidophilus in bio‐yoghurtsفخری شهیدی,سید علی مرتضوی۲۰۱۸-۱۱
Dynamic Rheological and Textural Properties of Acorn (Quercus brantii Lindle.) Starch: Effect of Single and Dual Hydrothermal Modificationsسیدمحمدعلی رضوی۲۰۱۸-۱۱
Microbial degradation of low-density polyethylene and synthesis of polyhydroxyalkanoate polymersمحمدباقر حبیبی نجفی۲۰۱۸-۱۱
Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared studyمحمدباقر حبیبی نجفی۲۰۱۸-۱۲
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 kineticsرضا فرهوش۲۰۱۸-۱۲
Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storageناصر صداقت,مهدی وریدی,محبت محبی۲۰۱۸-۱۲
Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough breadسید علی مرتضوی۲۰۱۹-۱
Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activityفخری شهیدی۲۰۱۹-۱
Optimization of convective drying by response surface methodologyمحبت محبی۲۰۱۹-۱
The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approachسیدمحمدعلی رضوی۲۰۱۹-۱
Using electronic nose to recognize fish spoilage with an optimum classifierمحمدجواد وریدی,مهدی وریدی,محبت محبی۲۰۱۹-۱
پایداری میکروکپسول تولید شده از روغن ماهی کیلکا با استفاده از خواص عملکردی هیدرولیز پوست ماهی کپور نقره‌ای (Hypophthalmichthys molitrix)رضا فرهوش,آرش کوچکی۲۰۱۹-۱
Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oilsرضا فرهوش,علی شریف۲۰۱۹-۲
Controlled release of nisin from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin kineticsمسعود یاورمنش,آرش کوچکی۲۰۱۹-۲
Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packagingناصر صداقت,فریده طباطبائی یزدی۲۰۱۹-۲
Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oilناصر صداقت۲۰۱۹-۲
Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebioticsمحمدباقر حبیبی نجفی۲۰۱۹-۲
بررسی تآثیر شرایط پیش تیمار اکستروژن بر خصوصیات فیزیکوشیمیایی مخلوط آرد بدون گلوتن برنج و ذرتآرش کوچکی,سید علی مرتضوی۲۰۱۹-۲
ارزیابی کیفی برگر شتر با استفاده از تجزیه و تحلیل مولفه اصلیمحمدجواد وریدی,مهدی وریدی,محبت محبی۲۰۱۹-۳
Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studiesمهدی وریدی۲۰۱۹-۳
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studiesمهدی وریدی۲۰۱۹-۳
Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arilsمهدی وریدی,محمدجواد وریدی۲۰۱۹-۳
Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurtمحمدباقر حبیبی نجفی,محبت محبی۲۰۱۹-۳
Proteolysis of sodium caseinate using Withania coagulans extract: An optimization studyسیدمحمدعلی رضوی,مهدی وریدی۲۰۱۹-۳
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systemsمهدی وریدی۲۰۱۹-۳
Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gelسیدمحمدعلی رضوی۲۰۱۹-۳
Biological detoxification of Monascus purpureus pigments by heat‐treated Saccharomyces cerevisiaeفخری شهیدی,فریده طباطبائی یزدی۲۰۱۹-۴
Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacerسیدمحمدعلی رضوی۲۰۱۹-۴
Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical studyسیدمحمدعلی رضوی۲۰۱۹-۵
Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reactionفریده طباطبائی یزدی,فخری شهیدی,سید علی مرتضوی۲۰۱۹-۶
Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernelsسیدمحمدعلی رضوی۲۰۱۹-۶
Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic propertiesسیدمحمدعلی رضوی۲۰۱۹-۶
Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Filmآرش کوچکی,مسعود یاورمنش۲۰۱۹-۶
Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication methodمحمدجواد وریدی,محبت محبی,مهدی وریدی۲۰۱۹-۶
Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of breadمصطفی مظاهری طهرانی,محمدحسین حدادخداپرست,رضا فرهوش۲۰۱۹-۶
Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humansفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۹-۶
Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling studyفریده طباطبائی یزدی,سیدمحمدعلی رضوی۲۰۱۹-۶
Optimization of gamma-aminobutyric acid production in a model system containing soy protein and inulin by Lactobacillus brevis fermentationفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۹-۶
Best Precision–Recall Confidence Threshold and F-Measure to Determine Quality of Camel Meat by Support Vector Regression Based Electronic Noseمحمدجواد وریدی,مهدی وریدی۲۰۱۹-۷
Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural propertiesسیدمحمدعلی رضوی۲۰۱۹-۷
Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storageناصر صداقت۲۰۱۹-۷
Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysisمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم,ناصر صداقت۲۰۱۹-۷
The Human Cathelicidin LL-37, a Defensive Peptide Against Rotavirus Infectionمحمدباقر حبیبی نجفی,مسعود یاورمنش۲۰۱۹-۷
A New Approach to Distinguish Thixotropic and Viscoelastic Phenomenaسیدمحمدعلی رضوی۲۰۱۹-۸
Antagonistic activity of recombinant Lactococcus lactis NZ1330 on the adhesion properties of Escherichia coli causing urinary tract infectionسید علی مرتضوی,فریده طباطبائی یزدی,فخری شهیدی۲۰۱۹-۸
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying propertyآرش کوچکی,مهدی وریدی۲۰۱۹-۸
Production of a Recombinant Peptide (Lasioglossin LL ΙΙΙ) and Assessment of Antibacterial and Antioxidant Activityمحمدباقر حبیبی نجفی۲۰۱۹-۸
Frying stability time of olive oils estimated from the oxidative stability indexرضا فرهوش,علی شریف۲۰۱۹-۹
Analysis of different signal peptides for the secretory production of Ama r 2 in gram-positive systems (Lactococcus lactis)فریده طباطبائی یزدی,سید علی مرتضوی,فخری شهیدی۲۰۱۹-۱۰
Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45سیدمحمدعلی رضوی۲۰۱۹-۱۰
In vitro release study of nisin from active polyvinyl alcohol-Alyssum homolocarpum seed gum films at different temperaturesمسعود یاورمنش,آرش کوچکی۲۰۱۹-۱۰
Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice creamسیدمحمدعلی رضوی۲۰۱۹-۱۰
Modeling of osmotic treatment of ostrich meat coated by tragacanth and salepمحبت محبی,مهدی وریدی۲۰۱۹-۱۰
The kinetics of colour degradation, chlorophylls and xanthophylls loss in pistachio nuts during roasting processناصر صداقت۲۰۱۹-۱۰
Extending the shelf-life of sponge cake by an optimized level of jujube fruit flour determined using custom mixture designفخری شهیدی۲۰۱۹-۱۱
Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR methodفخری شهیدی,محبت محبی,آرش کوچکی۲۰۱۹-۱۱
Active gelatin-mannan film: physicochemical, antifungal and aflatoxin binding propertiesفریده طباطبائی یزدی,سید علی مرتضوی۲۰۱۹-۱۲
Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of Gravimetrical Properties of Roasted Pistachio Nuts and Kernelsسیدمحمدعلی رضوی۲۰۱۹-۱۲
Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatmentفخری شهیدی,محمدجواد وریدی۲۰۱۹-۱۲
Identification of Alkaline Protease Producing Bacilli from Sludge of Bactofuge and Separator Using Culture–Based and Molecular Techniquesفریده طباطبائی یزدی,سید علی مرتضوی,محمدرضا عدالتیان دوم۲۰۱۹-۱۲
In Silico Study of Different Signal Peptides to Express Recombinant Glutamate Decarboxylase in the Outer Membrane of Escherichia coliسید علی مرتضوی,مسعود یاورمنش۲۰۱۹-۱۲
Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimatرضا فرهوش۲۰۱۹-۱۲
Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strainsفخری شهیدی,سید علی مرتضوی۲۰۱۹-۱۲
Challenges with Verifying Microbial Degradation of Polyethyleneمحمدباقر حبیبی نجفی۲۰۲۰-۱
Innovative method for analysis of safranal under static and dynamic conditions through combination of HS‐SPME‐GC technique with mathematical modellingمهدی وریدی۲۰۲۰-۱
Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauceمحبت محبی,آرش کوچکی۲۰۲۰-۱
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technologyآرش کوچکی,محبت محبی۲۰۲۰-۱
The antioxidant activity and total phenol content of seeds from four species of Apiaceae family under different storage conditionsناصر صداقت۲۰۲۰-۱
بررسی اثر پوشش‌دهی با صمغ‌های کتیرا و ثعلب و تیمار اسمزی بر خصوصیات فیزیکوشیمیایی گوشت شترمرغمحبت محبی,مهدی وریدی۲۰۲۰-۱
An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrinمحبت محبی۲۰۲۰-۲
Application of different carbohydrates to produce squash puree based edible sheetمحبت محبی,فریده طباطبائی یزدی,فخری شهیدی۲۰۲۰-۲
Comparison of Different Signal Sequences to Use for Periplasmic Over-Expression of Buforin I in Escherichia coli: An In Silico Studyفریده طباطبائی یزدی,فخری شهیدی۲۰۲۰-۲
Determination of diterpene esters in green and roasted coffees using direct ultrasound assisted extraction and HPLC–DAD combined with spectral deconvolutionمرضیه معین فرد۲۰۲۰-۲
Nondestructive classification of saffron using color and textural analysisمسعود تقی زاده۲۰۲۰-۲
Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrinسید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۰-۲
Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based studyمحمدجواد وریدی,محبت محبی,مهدی وریدی۲۰۲۰-۲
Structure‐Antioxidant Activity Relationships of Luteolin and Catechinرضا فرهوش,علی شریف۲۰۲۰-۲
Development of active antimicrobial poly (l-glutamic) acid-poly (l-lysine) packaging material to protect probiotic bacteriumفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۰-۳
Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidationsمحبت محبی,رضا فرهوش۲۰۲۰-۳
Effect of a Designed Compact Food Bar on Maximal Oxygen Uptake (VO2Max) and Exercise Performance in Military Athletes: A Randomized, Single-Blind, Placebo-Controlled Clinical Trialمصطفی مظاهری طهرانی۲۰۲۰-۳
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A reviewمهدی وریدی۲۰۲۰-۳
Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratioسیدمحمدعلی رضوی۲۰۲۰-۳
Production and evaluation of enzyme modified lighvan cheese using different levels of commercial enzymesمحمدباقر حبیبی نجفی۲۰۲۰-۳
Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteersمحبت محبی۲۰۲۰-۳
Advances in Multi-component Supramolecular Oleogels- a Reviewمصطفی مظاهری طهرانی۲۰۲۰-۴
Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oilفریده طباطبائی یزدی۲۰۲۰-۴
Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh)محمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,مصطفی مظاهری طهرانی۲۰۲۰-۴
Evaluation of antimicrobial properties of bovine lactoferrin against foodborne pathogenic microorganisms in planktonic and biofilm forms (in vitro)فخری شهیدی,فریده طباطبائی یزدی۲۰۲۰-۴
New trends in coffee diterpenes research from technological to health aspectsمرضیه معین فرد۲۰۲۰-۴
An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous materialمحبت محبی,آرش کوچکی۲۰۲۰-۵
Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transferمحبت محبی,آرش کوچکی۲۰۲۰-۵
Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics studyرضا فرهوش,مهدی وریدی۲۰۲۰-۵
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A reviewمهدی وریدی۲۰۲۰-۵
Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsionsفخری شهیدی,آرش کوچکی۲۰۲۰-۵
Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hullمصطفی مظاهری طهرانی,آرش کوچکی۲۰۲۰-۵
Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratioسیدمحمدعلی رضوی۲۰۲۰-۵
The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label breadسید علی مرتضوی۲۰۲۰-۵
Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blendسیدمحمدعلی رضوی۲۰۲۰-۵
Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernelsسیدمحمدعلی رضوی۲۰۲۰-۶
Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservativeفخری شهیدی,فریده طباطبائی یزدی۲۰۲۰-۶
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levelsمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۲۰-۶
Modeling Respiration Characteristics of Cucumber to Design a Proper Modified Atmosphere Packagingناصر صداقت۲۰۲۰-۶
بررسی اثر مخمر ساکارومایسس سرویزیه زنده و تیمارشده با حرارت و اسید بر میزان سیترینین و رنگدانه‌های موناسکوس پورپورئوسفخری شهیدی,فریده طباطبائی یزدی۲۰۲۰-۶
مروری بر خواص عملکردی و ضدمیکروبی کیتوزان در نگهداری مواد غذاییناصر صداقت۲۰۲۰-۶
Aflatoxin M1 reduction by probiotic strains in Iranian Feta cheeseسید علی مرتضوی۲۰۲۰-۷
Effect of medium and aggregation on antibacterial activity of nanodiamondsمحمدباقر حبیبی نجفی۲۰۲۰-۷
Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurtفخری شهیدی۲۰۲۰-۷
Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk creamسیدمحمدعلی رضوی۲۰۲۰-۷
Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gelsسیدمحمدعلی رضوی۲۰۲۰-۷
Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stagesرضا فرهوش۲۰۲۰-۷
درون پوشانی لیکوپن با استفاده از نانوالیاف صمغ دانه ریحان/پلی وینیل الکلمحبت محبی۲۰۲۰-۷
Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approachناصر صداقت۲۰۲۰-۸
Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2فریده طباطبائی یزدی۲۰۲۰-۸
Cheese powder production and characterization: A foam-mat drying approachمحبت محبی,فخری شهیدی,مهدی وریدی۲۰۲۰-۹
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy proteinفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۰-۹
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolateآرش کوچکی۲۰۲۰-۹
Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervateآرش کوچکی,محمدجواد وریدی,مهدی وریدی۲۰۲۰-۹
Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activityسید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۰-۹
Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Modelفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۰-۹
A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systemsرضا فرهوش۲۰۲۰-۱۰
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approachesمهدی وریدی۲۰۲۰-۱۰
Encapsulation of Ascorbyl Palmitate in Zein by Electrospinning Techniqueمحمدباقر حبیبی نجفی۲۰۲۰-۱۰
Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidationرضا فرهوش۲۰۲۰-۱۰
Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structuresمحبت محبی۲۰۲۰-۱۰
Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibersمحبت محبی۲۰۲۰-۱۰
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activityمهدی وریدی۲۰۲۰-۱۰
Antioxidant activity and mechanism of inhibitory action of gentisic and α-resorcylic acidsرضا فرهوش۲۰۲۰-۱۱
Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storageمحمدجواد وریدی,مهدی وریدی۲۰۲۰-۱۱
Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solutionمهدی وریدی۲۰۲۰-۱۱
Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acidsسیدمحمدعلی رضوی۲۰۲۰-۱۱
Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382محمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۲۰-۱۱
Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacersسیدمحمدعلی رضوی,مصطفی مظاهری طهرانی۲۰۲۰-۱۱
Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheeseمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,مسعود یاورمنش۲۰۲۰-۱۱
Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of ‎some selected plant essential oils against foodborne pathogenic and spoilage ‎organismsناصر صداقت۲۰۲۰-۱۲
Effect of drying condition on physical properties and rehydration behavior of foam-mat dried mushroom powderمحبت محبی۲۰۲۰-۱۲
Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrotمحمدرضا عدالتیان دوم,فخری شهیدی,فریده طباطبائی یزدی,محمدجواد وریدی۲۰۲۰-۱۲
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slicesفخری شهیدی,سید علی مرتضوی۲۰۲۰-۱۲
Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complexمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی,مسعود یاورمنش۲۰۲۱-۱
Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cess Seed Gum-Sucrose Mixtureسیدمحمدعلی رضوی۲۰۲۱-۱
On the effect of ozonated water on mortality of Tetranychus urticae (Trombidiformes: Tetranychidae) on Capsicum annuum (Solanaceae) in greenhouse conditionsمحمدحسین حدادخداپرست۲۰۲۱-۱
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodologyمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۲۱-۱
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milksمصطفی مظاهری طهرانی۲۰۲۱-۱
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurtسید علی مرتضوی۲۰۲۱-۲
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurtسید علی مرتضوی۲۰۲۱-۲
Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapmentمهدی وریدی۲۰۲۱-۲
Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural propertiesمحبت محبی۲۰۲۱-۲
Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gelسیدمحمدعلی رضوی,مسعود تقی زاده۲۰۲۱-۲
In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iranمسعود یاورمنش۲۰۲۱-۲
Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze dryingسید علی مرتضوی۲۰۲۱-۲
Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperatureرضا فرهوش۲۰۲۱-۳
Initiation and propagation kinetics of inhibited lipid peroxidationرضا فرهوش۲۰۲۱-۳
Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasmaآرش کوچکی۲۰۲۱-۳
Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gumسیدمحمدعلی رضوی۲۰۲۱-۳
The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuceناصر صداقت,محمدجواد وریدی,فریده طباطبائی یزدی۲۰۲۱-۳
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oilفریده طباطبائی یزدی۲۰۲۱-۴
Improvement the barrier and mechanical properties of whey protein isolate film using fructan obtained from Serish (Eremurus spectabilis) root as a novel polysaccharideناصر صداقت۲۰۲۱-۴
New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentrationسیدمحمدعلی رضوی۲۰۲۱-۵
Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodologyفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۱-۵
Ultrasensitive detection of micrococcal nuclease activity and Staphylococcus aureus contamination using optical biosensor technology-A reviewفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۱-۵
Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripeningمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۲۱-۶
Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixtureسیدمحمدعلی رضوی۲۰۲۱-۶
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsionsسیدمحمدعلی رضوی۲۰۲۱-۶
Identification of bovine leukemia virus in raw milk samples in North-West of Iranمسعود یاورمنش۲۰۲۱-۶
Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugatesمهدی وریدی۲۰۲۱-۶
Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticlesمحمدجواد وریدی,آرش کوچکی,مهدی وریدی۲۰۲۱-۷
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsionsآرش کوچکی,محمد الهی۲۰۲۱-۷
Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum–xanthan gum thickened liquidsسیدمحمدعلی رضوی۲۰۲۱-۷
The effect of food ration bar enriched with β‐alanine, L‐arginine, and Nigella sativa on performance and inflammation following intense military training: A double‐blind randomized clinical trialمصطفی مظاهری طهرانی۲۰۲۱-۷
تاثیر پوشش آلوئه ورا-لیمونن و بسته بندی اتمسفر اصلاح شده بر خصوصیات پس از برداشت خیار (رقم نگین)ناصر صداقت۲۰۲۱-۷
Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory propertiesفخری شهیدی,مرضیه نصیری محلاتی۲۰۲۱-۸
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticlesآرش کوچکی,محمدجواد وریدی,مهدی وریدی۲۰۲۱-۸
Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological studyسیدمحمدعلی رضوی۲۰۲۱-۸
Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishkمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۲۱-۸
In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extractفریده طباطبائی یزدی۲۰۲۱-۸
Molecular cloning, gene overexpression and characterization of glutamate decarboxylase from Enterococcus faecium DOسید علی مرتضوی,مسعود یاورمنش۲۰۲۱-۸
Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticlesمهدی وریدی۲۰۲۱-۸
Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Productفریده طباطبائی یزدی۲۰۲۱-۸
Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory propertiesفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۱-۸
The effect of pH and NaCl on the diafiltration performance of camel milkسیدمحمدعلی رضوی۲۰۲۱-۸
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oilsرضا فرهوش,علی شریف۲۰۲۱-۸
An innovative model for describing oil penetration into the doughnut crust during hot air fryingمحبت محبی,آرش کوچکی۲۰۲۱-۹
Separation of tomato aroma compounds from binary model solutions using PEBA and EPDM membranes in pervaporation: Comparison of membranes performance and investigation of temperature effectمسعود تقی زاده۲۰۲۱-۹
Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly ethylene oxide) nanofibersمسعود تقی زاده۲۰۲۱-۱۰
Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological modelsآرش کوچکی۲۰۲۱-۱۰
Food-based iron delivery systems: A reviewمهدی وریدی۲۰۲۱-۱۰
Iterative Multivariate Peaks Fitting—A Robust Approach for The Analysis of Non-Baseline Resolved Chromatographic Peaksمرضیه معین فرد۲۰۲۱-۱۰
Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithmخلیل بهزاد۲۰۲۱-۱۰
The Effect of Temperature and Transmembrane Pressure on the Camel Milk Ultrafiltration Performance: An Optimization Studyسیدمحمدعلی رضوی,مهدی وریدی۲۰۲۱-۱۰
The Emulsifier Carboxymethylcellulose Induces More Aggressive Colitis in Humanized Mice with Inflammatory Bowel Disease Microbiota Than Polysorbate-80محمدباقر حبیبی نجفی۲۰۲۱-۱۰
Detection of foreign materials in cocoa beans by hyperspectral imaging technologyمرضیه معین فرد۲۰۲۱-۱۱
HEAT STABILITY AND SOLUBILITY OF CAMEL WHEY PROTEIN ISOLATE CONJUGATED WITH GUM ARABIC UNDER WET HEATING CONDITION BY MAILLARD REACTIONسید علی مرتضوی۲۰۲۱-۱۱
Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatmentآرش کوچکی,فخری شهیدی۲۰۲۱-۱۱
Buforin I an alternative to conventional antibiotics: Evaluation of the antimicrobial properties, stability, and safetyفخری شهیدی,فریده طباطبائی یزدی۲۰۲۱-۱۲
Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storageسید علی مرتضوی,فخری شهیدی۲۰۲۱-۱۲
pH and NaCl effects on the interactions between safranal and whey protein isolateمهدی وریدی۲۰۲۱-۱۲
اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگیمصطفی مظاهری طهرانی,سیدمحمدعلی رضوی۲۰۲۲-۱
Dilute Solution Properties of Nettle Seed (Urtica pilulifera) Gum as a Function of Temperatureسیدمحمدعلی رضوی۲۰۲۲-۱
Optimization of Gamma Aminobutyric Acid Production Using High Pressure Processing (HPP) by Lactobacillus brevis PML1سید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۲-۱
Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food wasteفریده طباطبائی یزدی۲۰۲۲-۱
The influence of ultraviolet radiation on aflatoxin producing Aspergillus species' isolated from Iranian riceفریده طباطبائی یزدی۲۰۲۲-۱
ارزیابی اثرات صمغ آگار بر خواص بافتی و رئولوژیکی ژل سرد پر شده امولسیونی ایزوله پروتئین آب پنیرسیدمحمدعلی رضوی,محبت محبی۲۰۲۲-۲
The effect of plant essential oils on physicochemical properties of chicken nuggetsمحمدجواد وریدی,مهدی وریدی۲۰۲۲-۲
Effect of immobilization, mutation, and microbial stresses on increasing production efficiency of “Cyclosporin A”فریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۲-۳
Effect of packaging material and oxygen concentration on quality of Ghavoot during the storageناصر صداقت,علی شریف۲۰۲۲-۳
Interactive effects of chilling and wounding stresses on antioxidant compounds and fatty acid profile of purslaneرضا فرهوش۲۰۲۲-۳
Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studiesمهدی وریدی۲۰۲۲-۳
Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extractسیدمحمدعلی رضوی۲۰۲۲-۴
Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging designناصر صداقت۲۰۲۲-۴
Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pyloriسید علی مرتضوی,فخری شهیدی۲۰۲۲-۴
Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory propertiesمحمدجواد وریدی,مهدی وریدی۲۰۲۲-۴
Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopeneمحبت محبی۲۰۲۲-۵
Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexesمهدی وریدی۲۰۲۲-۵
Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausageفریده طباطبائی یزدی,فخری شهیدی۲۰۲۲-۵
Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solventمرضیه معین فرد,رضا فرهوش۲۰۲۲-۵
New insights into the kinetic and thermodynamic evaluations of lipid peroxidationرضا فرهوش۲۰۲۲-۵
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional methodسیدمحمدعلی رضوی۲۰۲۲-۵
Physicochemical, rheological and functional properties of a novel gum from Eremurus luteus rootسیدمحمدعلی رضوی۲۰۲۲-۵
بررسی اثر اسید گالیک، متیل گالات و ترکیب آنها بر پایداری اکسایشی روغن طی فرآیند سرخ کردنرضا فرهوش۲۰۲۲-۵
Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oilفریده طباطبائی یزدی,سید علی مرتضوی,محبت محبی۲۰۲۲-۶
Comparison of Characteristics and Fatty Acid Profiles of Butters Produced from Cream Fermented by LAB Strains Isolated from Traditional Iranian Butterمحمدباقر حبیبی نجفی,محبت محبی۲۰۲۲-۶
Enhancement of alkaline protease production of Bacillus strains isolated from dairy sludge under cold, salt and ultrasound stressفریده طباطبائی یزدی,سید علی مرتضوی,فخری شهیدی۲۰۲۲-۶
Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsionsسیدمحمدعلی رضوی۲۰۲۲-۶
Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin deliveryمهدی وریدی۲۰۲۲-۶
Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and Dietary Inflammatory Indexسیدمحمدعلی رضوی۲۰۲۲-۷
Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starchفخری شهیدی۲۰۲۲-۷
Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervateسیدمحمدعلی رضوی,علی شریف۲۰۲۲-۷
A fluorescence imaging-supported aptasensor for sensitive monitoring of cadmium pollutant in diverse samples: A critical role of metal organic frameworksسیده زهرا خوش بین,مرضیه معین فرد۲۰۲۲-۸
Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storageسید علی مرتضوی۲۰۲۲-۸
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flourفخری شهیدی,آرش کوچکی۲۰۲۲-۸
Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurtفریده طباطبائی یزدی۲۰۲۲-۸
Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of saltsآرش کوچکی۲۰۲۲-۸
Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional propertiesآرش کوچکی۲۰۲۲-۸
The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acidsمحمدرضا عدالتیان دوم,مسعود یاورمنش۲۰۲۲-۸
Comparison of probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human source on intestinal microbiota using BALB/C mice modelمسعود یاورمنش۲۰۲۲-۹
Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery Systemمهدی وریدی۲۰۲۲-۹
Development of whey protein concentrate/pullulan composite films containing bacteriophage A511: Functional properties and anti-Listerial effects during storageمسعود یاورمنش,محمدباقر حبیبی نجفی,آرش کوچکی۲۰۲۲-۹
Effects of free and nano-encapsulated bovine lactoferrin on the viability and acid production by Streptococcus mutans biofilmsفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۲-۹
Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernelفخری شهیدی,ناصر صداقت۲۰۲۲-۹
Investigation of lactic acid production in optimized dairy wastewater culture mediumفریده طباطبائی یزدی۲۰۲۲-۹
Rheological properties, electrical conductivity, and surface activity of alginate/AHSG (Alyssum homolocarpum seed gum) blend and their effect on the formation of electrosprayed hydrogel beadsآرش کوچکی,محبت محبی۲۰۲۲-۹
بهینه‌یابی فرآورده شکلاتی تلخ بدون شکر سازگار با رژیم کتوژنیک و بررسی خصوصیات فیزیکوشیمیایی، بافتی، حرارتی و حسی آنمصطفی مظاهری طهرانی,محبت محبی۲۰۲۲-۹
A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starchesفخری شهیدی۲۰۲۲-۱۰
Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp.محمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۲۲-۱۰
Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reductionفریده طباطبائی یزدی,فخری شهیدی۲۰۲۲-۱۰
Effect of zein and zein‐Peganum harmalaextract coatings of eggshell on the internal quality of eggs and control ofSalmonella enteritidisناصر صداقت۲۰۲۲-۱۰
Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionalityمهدی وریدی۲۰۲۲-۱۰
Investigation of the Composition, Antimicrobial, Antioxidant, and Cytotoxicity Properties of Salvia abrotanoides Essential Oilفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی۲۰۲۲-۱۰
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Compositesفخری شهیدی۲۰۲۲-۱۰
Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gumمحبت محبی۲۰۲۲-۱۱
Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c miceمحمدرضا عدالتیان دوم,مسعود یاورمنش۲۰۲۲-۱۱
Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gumفریده طباطبائی یزدی,سید علی مرتضوی,آرش کوچکی۲۰۲۲-۱۱
Encapsulation of Lactobacillus acidophilus in solid lipid microparticles via cryomillingفخری شهیدی,محمدجواد وریدی۲۰۲۲-۱۱
Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy productسید علی مرتضوی۲۰۲۲-۱۱
IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDEمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۲۲-۱۱
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiencyآرش کوچکی۲۰۲۲-۱۱
مدل‌سازی سینتیک تغییرات حسی و‌ رنگ وانه‌های گندم تازه رقم پارسی حاوی پوشش موسیلاژ دانه ریحان در بسته‌بندی MAPناصر صداقت۲۰۲۲-۱۱
Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheeseمحمدباقر حبیبی نجفی۲۰۲۲-۱۲
Effect of Raw and Roasted Phoenix dactylifera L. Seed Polyphenols Extracts on Suppression of Angiogenesis in Endothelial Cellsمرضیه معین فرد۲۰۲۲-۱۲
Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storageمصطفی مظاهری طهرانی,آرش کوچکی۲۰۲۲-۱۲
In vitro Evaluation of Potential Probiotic Characteristics and Survival of Human and Foodborne Lactic Acid Bacteria (Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum) in Mice Gastrointestinal Tractمحمدرضا عدالتیان دوم,مسعود یاورمنش۲۰۲۲-۱۲
Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studiesفریده طباطبائی یزدی۲۰۲۲-۱۲
Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashkفخری شهیدی۲۰۲۲-۱۲
Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythologyمحبت محبی,هاشم پورآذرنگ,مهدی وریدی۲۰۲۲-۱۲
Physicochemical and structural properties of a bio-based antioxidant packaging film derived from Eremurus luteus root gumسیدمحمدعلی رضوی۲۰۲۲-۱۲
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymersسیدمحمدعلی رضوی,محبت محبی۲۰۲۲-۱۲
Poly (lactic acid) and whey protein/pullulan composite bilayer film containing phage A511 as an anti-Listerial packaging for chicken breast at refrigerated temperaturesمسعود یاورمنش,محمدباقر حبیبی نجفی,آرش کوچکی۲۰۲۲-۱۲
Quantitative criteria characterizing the time change pattern of total lipid-peroxidation carbonylsرضا فرهوش۲۰۲۲-۱۲
A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Processرضا فرهوش۲۰۲۳-۱
Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminaseآرش کوچکی۲۰۲۳-۱
How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review)مهدی وریدی۲۰۲۳-۱
Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activityمحمدباقر حبیبی نجفی۲۰۲۳-۱
Nano-gold mediated aptasensor for colorimetric monitoring of acrylamide: Smartphone readout strategy for on-site food controlمرضیه معین فرد۲۰۲۳-۱
Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodologyمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۲۳-۱
Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starchسیدمحمدعلی رضوی۲۰۲۳-۱
A novel electrochemical biosensor for detection of micrococcal nuclease in milk based on a U-shaped DNA structureسید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۳-۲
Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservationسیدمحمدعلی رضوی۲۰۲۳-۲
Fabrication and characterization of novel biodegradable active films based on Eremurus luteus root gum incorporated with nanoemulsions of rosemary essential oilسیدمحمدعلی رضوی۲۰۲۳-۲
Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice creamمهدی وریدی۲۰۲۳-۲
Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruitناصر صداقت۲۰۲۳-۲
Preparation and characterization of active Cirish fructans–fish gelatin film: Physicochemical, antioxidant, and antimicrobial propertiesناصر صداقت۲۰۲۳-۲
Production of cyclosporin A by Tolypocladium inflatum using dairy waste medium: optimization and investigation of the effect of ultrasound, high hydrostatic pressure, and pulsed electric field treatments on the morphology of fungusسید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۳-۲
A signal detection reminder methodology to evaluate effects of odor–taste-taste interactions to enhance the perceived saltinessمحبت محبی۲۰۲۳-۳
Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powderفخری شهیدی۲۰۲۳-۳
Production of Bioactive Peptides in Milk Using Two Native Strains of Levilactobacillus brevisمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۲۳-۳
The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical propertiesفخری شهیدی۲۰۲۳-۳
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory propertiesمحبت محبی۲۰۲۳-۳
Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomenaمصطفی مظاهری طهرانی۲۰۲۳-۳
Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying processمهدی وریدی۲۰۲۳-۴
Effects of adding poly-histidine tag on stability, antimicrobial activity and safety of recombinant buforin I expressed in periplasmic space of Escherichia coliفخری شهیدی,فریده طباطبائی یزدی۲۰۲۳-۴
Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Creammسیدمحمدعلی رضوی۲۰۲۳-۴
Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration mediumمحبت محبی۲۰۲۳-۴
Effects of Dietary Supplementation of Peppermint Extract on Growth Performance, Intestinal Microbiota, Liver and Intestine Histopathology of Cyprinus carpioسحر روشنک۲۰۲۳-۵
Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSMفخری شهیدی,محبت محبی۲۰۲۳-۵
Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurtمحمدحسین حدادخداپرست۲۰۲۳-۵
Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwaveمحمدجواد وریدی,مهدی وریدی۲۰۲۳-۵
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditionsمهدی وریدی۲۰۲۳-۶
Effect of Atmospheric Pressure Argon Plasma on Physicochemical, Structural and Rheological Properties of Sorghum Starchفخری شهیدی,محمدجواد وریدی,آرش کوچکی۲۰۲۳-۶
Fabrication and characterization of gallic-acid/nisin loaded electrospun core/shell chitosan/polyethylene oxide nanofiberous membranes with free radical scavenging capacity and antimicrobial activity for food packing applicationsفخری شهیدی۲۰۲۳-۶
Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredientمحمدباقر حبیبی نجفی,محمدرضا عدالتیان دوم۲۰۲۳-۶
Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf lifeسیدمحمدعلی رضوی۲۰۲۳-۶
Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogelsمصطفی مظاهری طهرانی,رضا فرهوش,آرش کوچکی۲۰۲۳-۶
Using pulsed electric field pre-treatment to optimize coriander seeds essential oil extraction and evaluate antimicrobial properties, antioxidant activity, and essential oil compositionsفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۳-۶
Characterization of active Cerish fructan‐sumac extract composite films: Physical, mechanical, and antioxidant propertiesناصر صداقت۲۰۲۳-۷
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approachesمحبت محبی۲۰۲۳-۷
Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning techniqueآرش کوچکی۲۰۲۳-۷
Enhancing saltiness perception by chemosensory interaction: an fMRI studyمحبت محبی۲۰۲۳-۷
Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behaviorآرش کوچکی۲۰۲۳-۷
Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oilرضا فرهوش۲۰۲۳-۷
Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallateرضا فرهوش۲۰۲۳-۷
Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strainفریده طباطبائی یزدی۲۰۲۳-۷
The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage periodفریده طباطبائی یزدی۲۰۲۳-۷
Unusual multiphase peroxidation of sunflower oil: A kinetic studyرضا فرهوش۲۰۲۳-۷
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stabilityفخری شهیدی,سید علی مرتضوی,محبت محبی,رضا فرهوش۲۰۲۳-۸
Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensorفریده طباطبائی یزدی۲۰۲۳-۸
The monoglyceride oleogel characteristics modified by carnauba waxمصطفی مظاهری طهرانی,رضا فرهوش,آرش کوچکی۲۰۲۳-۸
A food safety gadget for acrylamide determination: Aptamer placement at surfactant-liquid crystal interfaceمرضیه معین فرد۲۰۲۳-۹
Comparison of the effects of probiotic strains (Lactobacillus gasseri, Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Limosilactobacillus fermentum) isolated from human and food products on the immune response of CT26 tumor–bearing miceمسعود یاورمنش۲۰۲۳-۹
Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsionsمحبت محبی۲۰۲۳-۹
Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholineرضا فرهوش۲۰۲۳-۹
Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)محبت محبی۲۰۲۳-۹
Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reactionفخری شهیدی,آرش کوچکی۲۰۲۳-۱۰
Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activityفریده طباطبائی یزدی۲۰۲۳-۱۰
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particlesآرش کوچکی۲۰۲۳-۱۰
Fabrication and characterisation of milk proteins-chitosan complex coacervatesسیدمحمدعلی رضوی۲۰۲۳-۱۰
Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshnessسیدمحمدعلی رضوی۲۰۲۳-۱۰
Hydro- and aerogels from quince seed gum and gelatin solutionsمهدی وریدی۲۰۲۳-۱۰
Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDAمرضیه معین فرد,رضا فرهوش۲۰۲۳-۱۰
Thickened fluids classification based on the rheological and tribological characteristicsسیدمحمدعلی رضوی۲۰۲۳-۱۰
Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1فریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۳-۱۱
Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibersآرش کوچکی۲۰۲۳-۱۱
The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storageفریده طباطبائی یزدی۲۰۲۳-۱۱
Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible filmسیدمحمدعلی رضوی۲۰۲۳-۱۲
Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal conditionسیدمحمدعلی رضوی۲۰۲۳-۱۲
Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical propertiesمهدی وریدی۲۰۲۳-۱۲
Reduction of microbial population of fresh vegetables (carrot, white radish) and dried fruits (dried fig, dried peach) using atmospheric cold plasma and its effect on physicochemical propertiesمسعود یاورمنش۲۰۲۳-۱۲
Stepwise peroxidation of canola and olive oils: A kinetic studyرضا فرهوش۲۰۲۳-۱۲
Cut-off conjugated diene values for rejection of vegetable oilsرضا فرهوش۲۰۲۴-۱
Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubesآرش کوچکی,محبت محبی۲۰۲۴-۱
Electro-Fenton technology for dairy wastewater treatmentمحمدحسین حدادخداپرست۲۰۲۴-۱
Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheesesمحمدرضا عدالتیان دوم,مسعود یاورمنش۲۰۲۴-۱
Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gelسیدمحمدعلی رضوی,محبت محبی۲۰۲۴-۱
Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starchآرش کوچکی۲۰۲۴-۱
Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115سید علی مرتضوی,فریده طباطبائی یزدی۲۰۲۴-۱
Optimization of dairy sludge fermentation culture medium to produce extracts containing bioactive peptides using co-culture of Limosilactobacillus fermentum and Saccharomyces cerevisiaeفریده طباطبائی یزدی,سید علی مرتضوی۲۰۲۴-۱
Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processingمحبت محبی۲۰۲۴-۱
The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixtureمحبت محبی۲۰۲۴-۱
The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauceمحمدرضا عدالتیان دوم,محمدباقر حبیبی نجفی۲۰۲۴-۱
Whey Protein Concentrate Coating Incorporated with Modified Atmosphere Packaging for Extending Tangerines Shelf-Life: Physicochemical, Microbiological and Sensory Evaluation Through Refrigerated Storageفخری شهیدی,ناصر صداقت۲۰۲۴-۱
A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategyمرضیه معین فرد۲۰۲۴-۲
A simple Label-Free aptasensor for acrylamide monitoring using a Four-Way arm junction structure of DNA strandsمرضیه معین فرد۲۰۲۴-۲
Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packagingمسعود یاورمنش,محمدرضا عدالتیان دوم۲۰۲۴-۲
Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodologyفخری شهیدی,محمدجواد وریدی۲۰۲۴-۲
Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oilsرضا فرهوش۲۰۲۴-۳
Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meatفخری شهیدی,فریده طباطبائی یزدی۲۰۲۴-۴
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsionsمحمدجواد وریدی,مهدی وریدی۲۰۲۴-۴
Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gelsآرش کوچکی۲۰۲۴-۴
Simulation of bread baking with a conceptual agent-based model: An approach to study the effect of proofing time on baking behaviorآرش کوچکی,محبت محبی۲۰۲۴-۵
Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluationمحبت محبی۲۰۲۴-۶
Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcuminآرش کوچکی,محبت محبی۲۰۲۴-۶