Works matching IS 20088787 AND DT 2024 AND VI 20 AND IP 143
Results: 15
Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani “in vitro ”.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 204, doi. 10.22034/FSCT.20.143.204
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The effect of honey and ginger powder on the quality characteristics of instant coffee mix.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 190, doi. 10.22034/FSCT.20.143.190
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Effect of xanthan, carrageenan and mono -diglyceride stabilizers on the sensory and physicochemical characteristics of cocoa milk using the response surface methodology.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 170, doi. 10.22034/FSCT.20.143.170
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Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 159, doi. 10.22034/FSCT.20.143.159
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Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 150, doi. 10.22034/FSCT.20.143.150
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Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 140, doi. 10.22034/FSCT.20.143.140
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Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. John’s wort (Hypericum perforatum L.) extract.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 126, doi. 10.22034/FSCT.20.143.126
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Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 108, doi. 10.22034/FSCT.20.143.108
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Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 91, doi. 10.22034/FSCT.20.143.91
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Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 78, doi. 10.22034/FSCT.20.143.78
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Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62
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Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 46, doi. 10.22034/FSCT.20.143.46
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Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 31, doi. 10.22034/FSCT.20.143.31
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Evaluation the Effect of Aqueous Grape Extract in Nano – Chitosan – TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 13, doi. 10.22034/FSCT.20.143.13
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The effect of replacing Lactuca sativa and Cornus mas L . on the chemical characteristics of fish sausage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 1, doi. 10.22034/FSCT.20.143.1
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