Works matching IS 20088787 AND DT 2024 AND VI 21 AND IP 152
Results: 15
The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 209, doi. 10.22034/FSCT.21.152.209
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Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT -COOH during frying.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 194, doi. 10.22034/FSCT.21.152.194
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Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 181, doi. 10.22034/FSCT.21.152.181
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The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 165, doi. 10.22034/FSCT.21.152.165
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Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 146, doi. 10.22034/FSCT.21.152.146
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The effect of microwave pretreatment and extraction technique on fatty acids profiles and some chemical characteristics of tomato seed oil.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 132, doi. 10.22034/FSCT.21.152.132
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Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 117, doi. 10.22034/FSCT.21.152.117
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Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht City.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 107, doi. 10.22034/FSCT.21.152.107
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Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 94, doi. 10.22034/FSCT.21.152.94
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The effect of propolis extract on physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 77, doi. 10.22034/FSCT.21.152.77
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جداسازی و شناسایی گونه های سالمونالی مقاوم به آنتی بیوتیک از پنیرهای محلی کوزه و پوستی.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 64, doi. 10.22034/FSCT.21.152.64.
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Chemical composition of essential oil andantioxidant activity of Iranian and Afghanestanian population of Ferula assa -foetida L.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 51, doi. 10.22034/FSCT.21.152.51
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Optimizing the formulation of aloe vera -based vegetable diet drink.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 30, doi. 10.22034/FSCT.21.152.30
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Production of Fat -Free Strained Yoghurt Based on Buttermilk; Investigation on Physical, Chemical and Sensory Analysis During Shelf Life.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 17, doi. 10.22034/FSCT.21.152.17
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Estimation of nitrate content in tomato using image features.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 1, doi. 10.22034/FSCT.21.152.1
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- Article