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Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics.
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- Journal of Food Science & Technology, 2020, v. 57, n. 6, p. 2198, doi. 10.1007/s13197-020-04256-1
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- Article
Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices.
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- Journal of Food Science & Technology, 2020, v. 57, n. 5, p. 1689, doi. 10.1007/s13197-019-04202-w
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- Article
Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings.
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- Food Technology & Biotechnology, 2020, v. 58, n. 3, p. 249, doi. 10.17113/ftb.58.03.20.6471
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- Article
Inhibition of Coliform Bacteria in Ultra-Filtrated Cheese Packed in Nanocomposite Films Containing Cloisite30B- Metal Nanoparticles.
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- Nutrition & Food Sciences Research, 2018, v. 5, n. 1, p. 23, doi. 10.29252/nfsr.5.1.23
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- Article
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards.
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- Food Engineering Reviews, 2024, v. 16, n. 1, p. 22, doi. 10.1007/s12393-023-09348-0
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- Article
Identification and synthesis of multifunctional peptides from wheat germ hydrolysate fractions obtained by proteinase K digestion.
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- Journal of Food Biochemistry, 2019, v. 43, n. 4, p. N.PAG, doi. 10.1111/jfbc.12800
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- Article
Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese.
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- European Food Research & Technology, 2020, v. 246, n. 1, p. 139, doi. 10.1007/s00217-019-03403-z
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- Article
Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese.
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- Biologia, 2020, v. 75, n. 4, p. 605, doi. 10.2478/s11756-019-00378-w
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- Article
Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese.
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- Biologia, 2018, v. 73, n. 4, p. 403, doi. 10.2478/s11756-018-0039-0
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- Article
Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040095
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- Article
Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin.
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 244, doi. 10.1111/1471-0307.12642
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- Article
Effect of fortification with asparagus powder on the qualitative properties of processed cheese.
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 226, doi. 10.1111/1471-0307.12635
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- Article
Selective decontamination of aflatoxin M<sub>1</sub> in milk by molecularly imprinted polymer coated on the surface of stainless steel plate.
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- International Journal of Dairy Technology, 2018, v. 71, n. 4, p. 868, doi. 10.1111/1471-0307.12551
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- Article
Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran.
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- International Journal of Dairy Technology, 2009, v. 62, n. 2, p. 260, doi. 10.1111/j.1471-0307.2009.00462.x
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- Article
Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening.
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- International Journal of Dairy Technology, 2007, v. 60, n. 3, p. 211, doi. 10.1111/j.1471-0307.2007.00337.x
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- Article
Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14588
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- Article
Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13100
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- Article
Physicochemical Properties and Nutritional Composition of Black Truffles Grown in Iran.
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- Chemistry of Natural Compounds, 2016, v. 52, n. 2, p. 290, doi. 10.1007/s10600-016-1617-4
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- Article
A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage.
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- Food Science & Nutrition, 2023, v. 11, n. 12, p. 8112, doi. 10.1002/fsn3.3731
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- Article
The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it.
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- Food Science & Nutrition, 2021, v. 9, n. 4, p. 2180, doi. 10.1002/fsn3.2188
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- Article
Development and Characterization of Nanostructured Pharmacosomal Mesophases: An Innovative Delivery System for Bioactive Peptides.
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- Advanced Pharmaceutical Bulletin, 2018, v. 8, n. 4, p. 609, doi. 10.15171/apb.2018.069
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- Article
Rapid Separating and Enrichment of 4,4′-Dimethylsterols of Vegetable Oils by Solid-Phase Extraction.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 10, p. 1155, doi. 10.1007/s11746-010-1595-9
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- Article
Investigation of Some Physicochemical, Sensory and Antioxidant Properties of Compound Formulated Juices.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 84
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- Article
Effect of Slurry Incorporation into Retentate on Proteolysis of Iranian Ultrafiltered White Cheese.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 2, p. 173, doi. 10.17221/361/2015-CJFS
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- Article
Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
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- Food Science & Technology International, 2013, v. 19, n. 3, p. 271, doi. 10.1177/1082013212452415
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- Article