Works matching IS 20088787 AND DT 2025 AND VI 21 AND IP 156
Results: 15
Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 226, doi. 10.22034/FSCT.21.156.226.
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Study on textural and color characteristics of UF -white cheese containing caffeine.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 211, doi. 10.22034/FSCT.21.156.211.
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Designing a pH -sensitive smart detector from gelatin -kappacarrageenan Mirabilis jalapa and Berberis vulgaris anthocyanin to evaluate the freshness/spoilage of lamb meat.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 185, doi. 10.22034/FSCT.21.153.185
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Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 92, doi. 10.22034/FSCT.21.156.92
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Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 150, doi. 10.22034/FSCT.21.156.150
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Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria in sodium caseinate and pectin coating.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 137, doi. 10.22034/FSCT.21.156.137
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The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 125, doi. 10.22034/FSCT.21.156.125
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Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 110, doi. 10.22034/FSCT.21.156.110
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Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 167, doi. 10.22034/FSCT.21.156.167
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Investigating the antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 80, doi. 10.22034/FSCT.21.156.80
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Investigating the chemical and microbial characteristics of some local yogurt samples prepared from traditional dairy products stores in Tuyserkan city.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 63, doi. 10.22034/FSCT.21.156.63
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Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 49, doi. 10.22034/FSCT.21.156.49
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A Comparison between Effects of Quince Gum and Carboxymethyl Cellulose on Rheological, Textural, and Organoleptic Characteristics of Gluten -Free Cookies (Rice - Quinoa).
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 38, doi. 10.22034/FSCT.21.156.38
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Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 19, doi. 10.22034/FSCT.21.156.19
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The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 1, doi. 10.22034/FSCT.21.156.1
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