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The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 225
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- Article
Genetic Algorithm-Artificial Neural Network Modeling for Prediction the Antibacterial effect of Annatto Dye on Escherichia coli.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 205
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- Article
Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 125
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- Article
Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 213
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- Article
Effect of sourdough on the quality of barbari bread.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 181
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- Article
Evaluation of CMC-based coatings with thyme extract (Thymus vulgaris) on physiochemical reactions of fresh hazelnut.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 169
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- Article
Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 195
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- Article
Effect of fatty acids on physical, mechanical and moisture barrier based edible film-properties of salep.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 159
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- Article
Effect of xanthan and CMC on rheological properties of Glutenfree bread dough.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 137
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- Article
Detection of microbial contamination of UHT milk packages using ultrasonic system.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 149
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- Article
The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 65
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- Article
Evaluation of physicochemical properties and antioxidant activity of 10 different botanical honeys.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 51
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- Article
Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 89
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- Publication type:
- Article
Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM).
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 75
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- Article
Producing celery juice as functional drink by lactic acid bacteria.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 103
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- Article
Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 113
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- Article
Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 43
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- Article
Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM).
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 15
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- Article
Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 1
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- Publication type:
- Article
Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 51, p. 29
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- Article