Author Index

A

  • Abasi, M. Antioxidant Effects of Camel Milk in Rats Infected with Salmonella typhimurium [Volume 17, fall 2020, 2020, Pages 79-84]
  • Abbasi, H. Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties [Volume 17, Spring 2020, 2020, Pages 41-54]
  • Abdi, K. Measearment of Cadmium, Zinc, Lead, Iron, Aluminium and Copper in Imported and Internal Tea in Iranian Market by ICP-OES and ICP-MS Techniques [Volume 17, Winter 2020, 2020, Pages 63-74]
  • Abedi, E. The Effect of Ultrasonic Pretreatment on Antioxidant Activity and Phenolic Compounds of White and Brown Rice Extracted from Lenjan Sorkhe Cultivar [Volume 17, Winter 2020, 2020, Pages 75-88]
  • Adeli Milani, M. Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [Volume 17, fall 2020, 2020, Pages 19-36]
  • Ahari, H. Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide [Volume 17, Spring 2020, 2020, Pages 91-98]
  • Ahmadi, Sh. Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City [Volume 17, fall 2020, 2020, Pages 123-133]
  • Alizadeh, A. Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [Volume 17, fall 2020, 2020, Pages 19-36]
  • Amanolah nejad, Z. Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide [Volume 17, Spring 2020, 2020, Pages 91-98]
  • Ansari, S. Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties [Volume 17, fall 2020, 2020, Pages 93-108]
  • Ansarifar, E. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]
  • Asadolahzadeh, M.J. Measearment of Cadmium, Zinc, Lead, Iron, Aluminium and Copper in Imported and Internal Tea in Iranian Market by ICP-OES and ICP-MS Techniques [Volume 17, Winter 2020, 2020, Pages 63-74]
  • Ayari, F. Intelligent Classification of Fresh Chicken Meat from Frozen-Thawed Using Olfactory Machine [Volume 17, Spring 2020, 2020, Pages 13-22]
  • Azadfar, E. Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake [Volume 17, Spring 2020, 2020, Pages 69-80]
  • Azimi, M. The Effect of Selenium Supplementation on Serum Levels of Creatine Kinase, Lactate Dehydrogenase and Muscle Strength at Resting and after a Soccer Match in Young Soccer Players [Volume 17, Winter 2020, 2020, Pages 99-108]

B

  • Bahrami, M.E. The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry [Volume 17, Spring 2020, 2020, Pages 5-12]
  • Barmak, A. Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly [Volume 17, Winter 2020, 2020, Pages 25-38]
  • Bayzavi, T. Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties [Volume 17, fall 2020, 2020, Pages 93-108]
  • Beigmohammadi, F. Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City [Volume 17, fall 2020, 2020, Pages 123-133]
  • Bohlouli, P. Antimicrobial Effects of Cold Plasma on the Pathogenic Bacterium Salmonella enteritidis Existed on the Egg Shell [Volume 17, fall 2020, 2020, Pages 85-92]
  • Bolourian, M. Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly [Volume 17, Winter 2020, 2020, Pages 25-38]

D

  • Daliri, Sh. Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei [Volume 17, Summer 2020, 2020, Pages 53-66]
  • Danesh, N. Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties [Volume 17, fall 2020, 2020, Pages 93-108]
  • Daraei Garmakhani, A. Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat [Volume 17, Spring 2020, 2020, Pages 81-90]
  • Daryayee, E. The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids [Volume 17, Spring 2020, 2020, Pages 55-68]
  • Dehghan Khalili, F. The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread [Volume 17, Summer 2020, 2020, Pages 33-42]
  • Didar, Z. Investigating the Effect of Different Factors on Thermal Conductivity and Specific Heat of Pumpkin Puree [Volume 17, Summer 2020, 2020, Pages 13-22]
  • Dorranian, D. Antimicrobial Effects of Cold Plasma on the Pathogenic Bacterium Salmonella enteritidis Existed on the Egg Shell [Volume 17, fall 2020, 2020, Pages 85-92]

E

  • Ehsandoost, E. Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly [Volume 17, Winter 2020, 2020, Pages 25-38]
  • Erjaee, Z. The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread [Volume 17, Summer 2020, 2020, Pages 33-42]

F

  • Fahimdanesh, M. Evaluation of Stability Omega-3 Fatty Acids Stability in Different Drying Conditions and its Microencapsulated Retention in Enriched Spaghetti [Volume 17, Winter 2020, 2020, Pages 39-48]
  • Fakhari, Sh. Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk [Volume 17, Spring 2020, 2020, Pages 99-111]
  • Fatemi, M. Antioxidant Effects of Camel Milk in Rats Infected with Salmonella typhimurium [Volume 17, fall 2020, 2020, Pages 79-84]

G

  • Ganji Vatan, B. The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder [Volume 17, Summer 2020, 2020, Pages 81-92]
  • Ghaempanah, M. Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae [Volume 17, Spring 2020, 2020, Pages 31-40]
  • Ghanbarzadeh, B. Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [Volume 17, fall 2020, 2020, Pages 19-36]
  • Ghandehari, F. Antioxidant Effects of Camel Milk in Rats Infected with Salmonella typhimurium [Volume 17, fall 2020, 2020, Pages 79-84]
  • Ghasemi, H. Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties [Volume 17, Spring 2020, 2020, Pages 41-54]
  • Ghasemi Afshar, P. Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [Volume 17, fall 2020, 2020, Pages 19-36]
  • Ghasemiyeh, R. Exergetic Comparison of Manufacturing Options in the Traditional Bread Supply Chain [Volume 17, Summer 2020, 2020, Pages 93-106]
  • Ghavami, M. Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil [Volume 17, Summer 2020, 2020, Pages 43-52]
  • Ghazi, Z. Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake [Volume 17, Spring 2020, 2020, Pages 69-80]
  • Ghiassi Tarzi, B. Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk [Volume 17, Spring 2020, 2020, Pages 99-111]
  • Ghiassi Tarzi, B. Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil [Volume 17, Summer 2020, 2020, Pages 43-52]
  • Ghiassi Tarzi, B. The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread [Volume 17, fall 2020, 2020, Pages 5-18]
  • Ghobadi Dana, M. Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [Volume 17, fall 2020, 2020, Pages 19-36]
  • Gholam Saghaee, S. Effect of Deep Frying on Fatty Aid Composition and Sterol Content of Grape Seed Oil [Volume 17, Winter 2020, 2020, Pages 49-62]
  • Goli, M. The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber [Volume 17, fall 2020, 2020, Pages 37-48]
  • Goli Movahhed, G.A. Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran [Volume 17, Winter 2020, 2020, Pages 5-14]
  • Goli Movahhed, G.A. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]

H

  • Hajikazemi, H. An Investigation on the Effects of Hydrolysis Conditions on the Extraction of Antioxidant Peptides from Peanuts [Volume 17, Summer 2020, 2020, Pages 5-12]
  • Hashemiravan, M. Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae [Volume 17, Spring 2020, 2020, Pages 31-40]
  • Honarvar, M. The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry [Volume 17, Spring 2020, 2020, Pages 5-12]
  • Hosseinifarahi, M. Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali [Volume 17, Summer 2020, 2020, Pages 107-122]
  • Hosseini Ghaboos, S.H. The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder [Volume 17, Summer 2020, 2020, Pages 81-92]
  • Hosseinmardi, F. Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the Transglutaminase Enzyme [Volume 17, Spring 2020, 2020, Pages 23-30]

J

  • Jafari, M. Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran [Volume 17, Winter 2020, 2020, Pages 5-14]
  • Jahadi, M. Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties [Volume 17, Spring 2020, 2020, Pages 41-54]
  • Jahanmihan, K. Study of Some Physicochemical Properties of Three Apple (Malus domestica) Varieties for Food Processing Applications [Volume 17, Summer 2020, 2020, Pages 23-32]
  • Jalalirad, R. Antimicrobial Effects of Cold Plasma on the Pathogenic Bacterium Salmonella enteritidis Existed on the Egg Shell [Volume 17, fall 2020, 2020, Pages 85-92]

K

  • Kalateh Seifari, F. Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil [Volume 17, Summer 2020, 2020, Pages 43-52]
  • Kazemi, SH. Measearment of Cadmium, Zinc, Lead, Iron, Aluminium and Copper in Imported and Internal Tea in Iranian Market by ICP-OES and ICP-MS Techniques [Volume 17, Winter 2020, 2020, Pages 63-74]
  • Khaleghan, M. The Effect of Ultrasonic Pretreatment on Antioxidant Activity and Phenolic Compounds of White and Brown Rice Extracted from Lenjan Sorkhe Cultivar [Volume 17, Winter 2020, 2020, Pages 75-88]
  • Khalesi, M.K. Comparison of Muscle Fatty Acid Profile and Biochemical Composition in Kutum (Rutilus frisii) from the Caspian Sea in Winter and Spring in the Eastern and Western Mazandaran Province, Iran [Volume 17, Summer 2020, 2020, Pages 67-80]
  • Khalilian Movahhed, M. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]
  • Khorshidpour, B. Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei [Volume 17, Summer 2020, 2020, Pages 53-66]
  • Kohestan Eskandari, S. Comparison of Muscle Fatty Acid Profile and Biochemical Composition in Kutum (Rutilus frisii) from the Caspian Sea in Winter and Spring in the Eastern and Western Mazandaran Province, Iran [Volume 17, Summer 2020, 2020, Pages 67-80]

M

  • Magharehei, M.A. Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide [Volume 17, Spring 2020, 2020, Pages 91-98]
  • Mahmoodi, M.R. The Effect of Ultrasonic Pretreatment on Antioxidant Activity and Phenolic Compounds of White and Brown Rice Extracted from Lenjan Sorkhe Cultivar [Volume 17, Winter 2020, 2020, Pages 75-88]
  • Mardafkan, N. Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City [Volume 17, fall 2020, 2020, Pages 123-133]
  • Milani, E. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]
  • Millani, E. Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran [Volume 17, Winter 2020, 2020, Pages 5-14]
  • Mirdamadi, S. An Investigation on the Effects of Hydrolysis Conditions on the Extraction of Antioxidant Peptides from Peanuts [Volume 17, Summer 2020, 2020, Pages 5-12]
  • Mirjafari, Z. Application of HPTLC in the Assessment of the Extraction Process of Stevia Rebaudiana Using Ultrasound Waves [Volume 17, Winter 2020, 2020, Pages 89-98]
  • Mirmoeini, S.S. Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat [Volume 17, Spring 2020, 2020, Pages 81-90]
  • Mirzaeei Ghaleh, E. Intelligent Classification of Fresh Chicken Meat from Frozen-Thawed Using Olfactory Machine [Volume 17, Spring 2020, 2020, Pages 13-22]
  • Mirzaei, M. An Investigation on the Effects of Hydrolysis Conditions on the Extraction of Antioxidant Peptides from Peanuts [Volume 17, Summer 2020, 2020, Pages 5-12]
  • Moavi, Z. Evaluation of Health Hazards of Cadmium and Arsenic in Lettuce and Cabbage Cultivated in Khuzestan Province [Volume 17, fall 2020, 2020, Pages 109-122]
  • Mohammadi, M. Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly [Volume 17, Winter 2020, 2020, Pages 25-38]
  • Mohebbi, GH. Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly [Volume 17, Winter 2020, 2020, Pages 25-38]
  • Mokhtari, J. Application of HPTLC in the Assessment of the Extraction Process of Stevia Rebaudiana Using Ultrasound Waves [Volume 17, Winter 2020, 2020, Pages 89-98]
  • Momen Heravi, M. Riboflavin Antioxidant Scavenging Activity in the Presence of Sunlight [Volume 17, Winter 2020, 2020, Pages 15-24]
  • Moradi, F. The Effect of Selenium Supplementation on Serum Levels of Creatine Kinase, Lactate Dehydrogenase and Muscle Strength at Resting and after a Soccer Match in Young Soccer Players [Volume 17, Winter 2020, 2020, Pages 99-108]
  • Moradi, P. The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber [Volume 17, fall 2020, 2020, Pages 37-48]
  • Mostaghim, T. The Application of Dill Essential Oil Combined with Zinc Oxide Nanoparticles in Active Coating Based on Carboxy Methyl Cellulose in order to Extend the Shelf Life of Shrimp under Refrigeration Condition [Volume 17, fall 2020, 2020, Pages 49-66]

N

  • Nasrabadi, M. E. Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake [Volume 17, Spring 2020, 2020, Pages 69-80]
  • Nori topkanloo, H. Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake [Volume 17, Spring 2020, 2020, Pages 69-80]

P

  • Paidari, S. Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide [Volume 17, Spring 2020, 2020, Pages 91-98]
  • Pashaei, N. Evaluation of Stability Omega-3 Fatty Acids Stability in Different Drying Conditions and its Microencapsulated Retention in Enriched Spaghetti [Volume 17, Winter 2020, 2020, Pages 39-48]
  • Payandeh, Kh. Evaluation of Health Hazards of Cadmium and Arsenic in Lettuce and Cabbage Cultivated in Khuzestan Province [Volume 17, fall 2020, 2020, Pages 109-122]
  • Piravi Vanak, Z. Effect of Deep Frying on Fatty Aid Composition and Sterol Content of Grape Seed Oil [Volume 17, Winter 2020, 2020, Pages 49-62]
  • Pourahmad, R. Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei [Volume 17, Summer 2020, 2020, Pages 53-66]
  • Pourmohammadi, K. The Effect of Ultrasonic Pretreatment on Antioxidant Activity and Phenolic Compounds of White and Brown Rice Extracted from Lenjan Sorkhe Cultivar [Volume 17, Winter 2020, 2020, Pages 75-88]

R

  • Radi, M. Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali [Volume 17, Summer 2020, 2020, Pages 107-122]
  • Rezapour, H. Application of HPTLC in the Assessment of the Extraction Process of Stevia Rebaudiana Using Ultrasound Waves [Volume 17, Winter 2020, 2020, Pages 89-98]
  • Rouhani, M. Application of HPTLC in the Assessment of the Extraction Process of Stevia Rebaudiana Using Ultrasound Waves [Volume 17, Winter 2020, 2020, Pages 89-98]

S

  • Sahraei, F. The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry [Volume 17, Spring 2020, 2020, Pages 5-12]
  • Salehi, F. Investigation of Thin Layer-Drying Kinetics of Strawberry Using Infrared Radiation [Volume 17, Winter 2020, 2020, Pages 109-117]
  • Salehifar, M. Evaluation of Stability Omega-3 Fatty Acids Stability in Different Drying Conditions and its Microencapsulated Retention in Enriched Spaghetti [Volume 17, Winter 2020, 2020, Pages 39-48]
  • Salehipour, F. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]
  • Saminia, A.A. Exergetic Comparison of Manufacturing Options in the Traditional Bread Supply Chain [Volume 17, Summer 2020, 2020, Pages 93-106]
  • Sari, A.A. Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat [Volume 17, Spring 2020, 2020, Pages 81-90]
  • Sarparast, M. The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread [Volume 17, fall 2020, 2020, Pages 5-18]
  • Shahidi, F. Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions [Volume 17, fall 2020, 2020, Pages 67-78]
  • Shahriari, Sh. The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids [Volume 17, Spring 2020, 2020, Pages 55-68]
  • Shahriari, Sh. The Application of Dill Essential Oil Combined with Zinc Oxide Nanoparticles in Active Coating Based on Carboxy Methyl Cellulose in order to Extend the Shelf Life of Shrimp under Refrigeration Condition [Volume 17, fall 2020, 2020, Pages 49-66]
  • Shahsavani Mojarad, L. Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the Transglutaminase Enzyme [Volume 17, Spring 2020, 2020, Pages 23-30]
  • Sharifan, A. Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae [Volume 17, Spring 2020, 2020, Pages 31-40]

T

  • Tadayoni, M. Evaluation of Health Hazards of Cadmium and Arsenic in Lettuce and Cabbage Cultivated in Khuzestan Province [Volume 17, fall 2020, 2020, Pages 109-122]
  • Taheri Garavand, A. Intelligent Classification of Fresh Chicken Meat from Frozen-Thawed Using Olfactory Machine [Volume 17, Spring 2020, 2020, Pages 13-22]
  • Taherpour, L. Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali [Volume 17, Summer 2020, 2020, Pages 107-122]
  • Tajeddin, B. Study of Some Physicochemical Properties of Three Apple (Malus domestica) Varieties for Food Processing Applications [Volume 17, Summer 2020, 2020, Pages 23-32]
  • Taklavi, S. The Application of Dill Essential Oil Combined with Zinc Oxide Nanoparticles in Active Coating Based on Carboxy Methyl Cellulose in order to Extend the Shelf Life of Shrimp under Refrigeration Condition [Volume 17, fall 2020, 2020, Pages 49-66]
  • Tirneitali, M. Comparison of Muscle Fatty Acid Profile and Biochemical Composition in Kutum (Rutilus frisii) from the Caspian Sea in Winter and Spring in the Eastern and Western Mazandaran Province, Iran [Volume 17, Summer 2020, 2020, Pages 67-80]

V

  • Vahhabi Nezhad, E. Riboflavin Antioxidant Scavenging Activity in the Presence of Sunlight [Volume 17, Winter 2020, 2020, Pages 15-24]