Journal of Food Technology and Nutrition

Articles in Press: ALL Accepted Manuscript Corrected Proof

Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese

Volume 15, Issue 4, October 2018, Pages 1-18

M. Moosavi-Nasab; Z. Tahsiri; S. Monavar

Effect of Probiotics on Patulin Content Reduction of Synbiotic Apple Juice

Volume 16, Issue 3, July 2019, Pages 1-16

A. Zoghi; K. Khosravi-Darani; S. Sohrabvandi; H. Attar; S. A. Alavi

The Effect of Emulsifying Salts on Physicochemical Properties and Enzymatic Gelation Time of Skim Milk

Volume 10, Issue 4, October 2013, Pages 5-14

Mahdokht Ehteshami; Hamid Ezzatpanah; Soleyman Abbasi; Mohammad Hadi Givianrad

Chemical Modification of Lysozyme with Dextran by Using Maillard Reaction and Evaluating the Antimicrobial Properties of the Modified Enzyme

Volume 11, Issue 1, January 2014, Pages 5-15

Mahmood Aminlari; Roghayeh Ramezani; sedigheh amiri

The Effects of Continuous Waves (CW) Lasers Within Visible Range on the Physicochemical Properties of Egg Albumen

Volume 11, Issue 2, April 2014, Pages 5-12

razagh Mahmudi; Mohammad Saeid Hosseinzade; ebrahim safari; Mirhassan Musavi; Peyman Zare; Amir Fakhri; Yashar Farshi

Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening

Volume 11, Issue 3, July 2014, Pages 5-20

ghazaleh farahani; hamid ezatpanah; soleiman abbasi

The Effect of Added Lipase Enzyme on Lipolysis Development and Microbiological Characteristics of Traditional (White brined) Cheese & Ultra Filtered Feta Cheese

Volume 11, Issue 4, October 2014, Pages 5-16

S Yazdanpanah; M Ehsani; M Mizani

Evaluation of the Effects of Osmotic Dehydration Pretreatment at Low Pressure on Texture, Colour and Oil Absorption of Vacuum Fried Kiwi Slices

Volume 12, Issue 1, January 2015, Pages 5-12

Fateme Aghabozorgi Afge; Alireza Basiri; Abdol Reza Mohamadi Nafchi

Effects of Date Stone Powder on Characteristics of Biscuit Dough and Hard Biscuit

Volume 12, Issue 2, April 2015, Pages 5-14

M Majzobi; H Mansoury; S. R Falsafi; A Farahnaki

The Antimicrobial Effect of Chitosan Nano Particles Film on Two Species of Food Bacteria

Volume 12, Issue 3, July 2015, Pages 5-12

P. Rezaee; R Kasra Kermanshahi

The Effect of Thermal Treatments on the Rheological and Textural Properties of Basil Seed Gum

Volume 12, Issue 4, October 2015, Pages 5-16

A Zameni; M Kashani nejad; F Salehi

Characterization of Edible Film prepared with HPMC Containing Sage Essential Oil

Volume 13, Issue 1, January 2016, Pages 5-16

Reza Ghadermazi; Javad Keramat; seyyed AmirHossein Goli

The Effect of Irradiation on the Natural Volatile Compounds of Dried Mint and the Migration of Chemicals from the Packaging Materials

Volume 13, Issue 2, April 2016, Pages 5-14

F. Vedaei; M. Mizani; M. Mashhadi Boujar; A. Gerami

Formulation and Evaluation of Rheological Properties of Polymeric Enteral Formula Containing Sodium Caseinate

Volume 13, Issue 3, July 2016, Pages 5-14

Hilda Moghaddamkia; Afshin Javadi; Ali Tarighat Sfanjanic; Akram Pezeshki Najafabadid

Mass Transfer Kinetics of Combined Infrared-Hot Air Drying of Pumpkin

Volume 13, Issue 4, October 2016, Pages 5-16

S. H. Hosseini Ghaboos; S. M. Seyedain Ardabili; M. Kashaninejad; G. H. Assadi; M. Alami

Assessing the Effect of Baking Methods on the Levels of Heavy Metals in Iranian Traditional Breads

Volume 14, Issue 1, January 2017, Pages 5-12

M. Torchi; M. Seyedain Ardabili; R. Azizi nejad; F. Nematollahi

Determination of Quality Indices as Criteria to Assess Traditional Taftoon Bread Quality

Volume 14, Issue 2, April 2017, Pages 5-20

L. Kamali Rosta; M. Seyedain Ardabili; Gh. Asadi; B. Ghiassi Tarzi; R. Azizinejad

Production and Optimizing Formulation of Medlar Sauce by the Application of Persimmon Juice as a Sweetener Using Response Surface Methodology

Volume 14, Issue 3, July 2017, Pages 5-14

Z. Raftani Amiri; S. Mirarab Razi; S. Amirabadi; S. Rezaei Erami; T. Mohammadi; E. Fathollahi

Industrial Culture Medium Optimization of Xanthan Gum Production (Xanthomonas campestri) by RSM Simplified

Volume 14, Issue 4, October 2017, Pages 5-14

Z. Forghani; M. Mosavinasab; S. Khoshnodinia

The Effect of Butter Making Procedure on the Nutritional Characteristics and Cardiovascular Risk Factors

Volume 15, Issue 1, January 2018, Pages 5-14

L. Roufehgari Nejad; M.R. Ehsani; M. Mizani; M. Tabibi Azar

Development of an Optimal Formulation for Flavored Doogh-Based Soft Drink Using Response Surface Methodology and Evaluate the Resulting Powder

Volume 15, Issue 2, April 2018, Pages 5-18

Z. Sarlak; F. Garavand; R. Mohammadi; M. Hosseini; M. Rouhi

Study of Nano Composite Films Made of Starch and Chitosan with Silver Nanoparticles and Comparison of their Antimicrobial Effects

Volume 15, Issue 3, July 2018, Pages 5-22

Z. Badiei; S. A. Yasini Ardakani; M. Mirjalili

Studying the Effects of pH and Storage Time on Antioxidant and Antimicrobial Activities of Essential Oil and Extracts of Lemon Verbena (Lippia citriodora) in Model Food System

Volume 16, Issue 1, January 2019, Pages 5-20

A. A. Gholamhosseinpour; S. M. B. Hashemi; S. Shokri

Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder

Volume 16, Issue 2, April 2019, Pages 5-14

F. Salehi; M. Kashaninejad

Partitioning Studies of Alpha-amylase in Aqueous Two Phase System Composing of Polyethylene Glycol and Tri-Sodium Citrate

Volume 16, Issue 4, October 2019, Pages 5-14

M Karimi; N. Hadidi; Gh. Pazuki; Sh. Abdolrahimi

Journal of Food Technology and Nutrition

Journal Archive

Volume 20 (2023)

Volume 19 (2022)

Volume 18 (2021)

Volume 17 (2020)

Volume 16 (2019)

Volume 15 (2018)

Volume 14 (2017)

Volume 13 (2016)

Volume 12 (2015)

Volume 11 (2014)

Volume 10 (2013)

Volume 09 (2012)

Volume 08 (2011)

Volume 07 (2010)

Volume 06 (2009)

Volume 05 (2008)

Volume 04 (2007)

Volume 03 (2006)

Volume 02 (2005)

Volume 01 (2004)

Volume 0 (2004)