Found: 12
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Determination and Comparison of Total Phenolic Content and Antioxidant Activity of Water, Methanolic, Ethanolic and Hexane Extracts from Different Parts of Perovskia abrotanoides Karel.
- Published in:
- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 1
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- Article
Investigation of the Cheological, Chemical, Cooking and Sensory Characteristics of Spaghetti Enriched with Lentil Flour.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 13
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- Article
Optimization of Antimicrobial and Antioxidant Eextraction of Caper (Capparis spinosa) Leaves and Roots Assisted by Ultrasonic Waves.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 31
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- Article
Optimization of Mayonnaise Formula by Using Pistachio Meal Milk as an Egg Substitute in Different Levels of Xanthan and Guar Gum by Response Surface Methodology.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 52
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- Article
The Effect of Freezing/thawing and Freeze-drying / Rehydration Processeson the Physical Stability of Nano-Liposomes Containing the Bioactive Peptides.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 66
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- Article
Investigation of Some Physicochemical, Sensory and Antioxidant Properties of Compound Formulated Juices.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 84
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- Article
Effect of Parboil on Quality and Quantity of Characteristics of Three Local Rice Cultivars of Khuzestan Province.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 98
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- Article
The Synergistic Effects of Thymus daenensis and Camellia sinensis Hydroalcoholic Extracts on Chemical and Microbial Properties of Frozen Rainbow Trout.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 110
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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
Evaluation of the Effect of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed.
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- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 143
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- Article
Study the Effect of Konjac Gum as a Fat Substitute on the Physico-Chemical, Rheological and Sensory Properties of Low-fat Cream.
- Published in:
- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 165
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- Publication type:
- Article
The Effect of Slow and Quick Freezing on Fatty Acid and Total Count of Nile Tilapia (Oreochromis niloticus) Fillets.
- Published in:
- Journal of Innovation in Food Science & Technology, 2022, v. 13, n. 4, p. 180
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- Article