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Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17019
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- Article
Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 411, doi. 10.22101/jrifst.2021.258797.1203
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- Article
Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 154, doi. 10.22034/FSCT.21.148.154
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- Article
Influence of some edible coatings on physicochemical and sensory properties of low -fat fried mushroom (Agaricus bisporus).
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 80, doi. 10.22034/FSCT.20.140.80
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- Article
Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13209
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- Article
Utilizing Artificial Neural Networks for Predictive Modeling Physicochemical Attributes in Maltodextrin-Coated Grapes with Potassium Carbonate and Pyracantha Extract in Storage.
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- International Journal of Horticultural Science & Technology, 2024, v. 11, n. 4, p. 491
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- Article
Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 274, doi. 10.1002/fsn3.3059
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- Article
Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product.
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- Food Science & Nutrition, 2022, v. 10, n. 4, p. 1257, doi. 10.1002/fsn3.2761
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- Article
Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment.
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- Food Science & Nutrition, 2021, v. 9, n. 3, p. 1640, doi. 10.1002/fsn3.2139
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- Article
Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt.
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- Food Science & Nutrition, 2021, v. 9, n. 2, p. 1040, doi. 10.1002/fsn3.2074
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- Article
Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage.
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- Food Science & Nutrition, 2021, v. 9, n. 1, p. 331, doi. 10.1002/fsn3.1998
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- Article
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage.
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- Food Science & Nutrition, 2019, v. 7, n. 3, p. 907, doi. 10.1002/fsn3.805
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- Article
Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid).
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- Food Science & Nutrition, 2015, v. 3, n. 5, p. 370, doi. 10.1002/fsn3.230
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- Article
Effect of nano-composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period.
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- Food Science & Nutrition, 2015, v. 3, n. 4, p. 349, doi. 10.1002/fsn3.226
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- Article
Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull.
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- Food Science & Nutrition, 2015, v. 3, n. 4, p. 355, doi. 10.1002/fsn3.227
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- Article
Enhanced biomass delignification and enzymatic saccharification of canola straw by steam-explosion pretreatment.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 8, p. 1607, doi. 10.1002/jsfa.6466
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- Article
The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-10224-w
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- Article
Modelling of sorghum soaking using artificial neural networks ( MLP).
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 4, p. 179, doi. 10.1111/j.1757-837X.2012.00184.x
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- Article
Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 2, p. 93, doi. 10.1111/j.1757-837X.2012.00125.x
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- Article
Effect of microencapsulated essential oils on storage life and quality of strawberry ( Fragaria ananassa cv. Camarosa).
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 2, p. 106, doi. 10.1111/j.1757-837X.2012.00128.x
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- Article