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Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties.
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- Nutrition & Food Sciences Research, 2020, v. 7, n. 2, p. 47, doi. 10.29252/nfsr.7.2.47
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- Article
Determination and Modeling of Rheological Properties of Pumpkin Concentrate (Cucurbita maxima).
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 123
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- Article
Screening of the aerodynamic and biophysical properties of barley malt.
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- International Agrophysics, 2016, v. 30, n. 4, p. 457, doi. 10.1515/intag-2016-0017
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- Article
Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit.
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- International Agrophysics, 2016, v. 30, n. 2, p. 185, doi. 10.1515/intag-2015-0091
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- Article
New approach to the calculation of pistachio powder hysteresis.
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- International Agrophysics, 2016, v. 30, n. 2, p. 245, doi. 10.1515/intag-2015-0093
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- Article
Rheological modeling and activation energy of Persian grape molasses.
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- Journal of Food Process Engineering, 2020, v. 43, n. 12, p. 1, doi. 10.1111/jfpe.13547
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- Article
Lipid Oxidation Kinetics of Pistachio Powder During Different Storage Conditions.
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- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12423
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- Article
Intelligent Monitoring of Zucchini Drying Process Based on Fuzzy Expert Engine and ANN.
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- Journal of Food Process Engineering, 2014, v. 37, n. 5, p. 474, doi. 10.1111/jfpe.12101
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- Article
Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4385, doi. 10.1002/fsn3.4105
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- Article
Ultrasound-assisted extraction of polysaccharides from faba bean (Vicia faba L.) pod: optimization based on extraction yield, total phenolic content, and evaluation of its antioxidant activity.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 1889, doi. 10.1007/s11694-023-02282-z
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- Article
Simultaneous Heat and Mass Transfer Modeling for Frozen Hamburger: Investigation of Cooking Parameters and Microbial Inactivation Kinetics.
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- Journal of Research & Innovation in Food Science & Technology, 2024, v. 13, n. 2, p. 109, doi. 10.22101/JRIFST.2023.399108.1480
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- Article
Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 12, n. 1, p. 93, doi. 10.22101/JRIFST.2022.347851.1376
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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
Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review.
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- Quality Assurance & Safety of Crops & Foods, 2020, v. 12, n. 4, p. 15, doi. 10.15586/qas.v12i4.784
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- Article
Effects of coating pistachio kernels with mixtures of whey protein and selected herbal plant extracts on growth inhibition of Aspergillus flavus and prevention of aflatoxin during storage.
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- Journal of Food Safety, 2020, v. 40, n. 1, p. N.PAG, doi. 10.1111/jfs.12711
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- Article
Modeling of drying kiwi slices and its sensory evaluation.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 466, doi. 10.1002/fsn3.414
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- Article
The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 79, doi. 10.22034/FSCT.21.148.79
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- Article
Optimizing the preparation of chitosan -caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 1, doi. 10.22034/FSCT.21.148.1
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- Article
Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 747, doi. 10.1515/ijfe-2013-0022
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- Article
Neural Network Approaches for Prediction of Pistachio Drying Kinetics.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2481
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- Article
Effects of extracted propolis (Apis mellifera) on physicochemical and microbial properties of rainbow‐trout fish burger patties.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16027
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- Article
Co‐encapsulation of vitamin D<sub>3</sub> and saffron petals' bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14629
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- Article