Papers of

1. A Study on Morphology and Characterization of Polyethylene Terephthalate-Synthetic Mica Nanocomposites: Food Packaging Applications

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2. A case study on the relationships between selected crumb image and dough rheological features of Barbari flat bread as influenced by dough mixing and proofing time

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3. A kinetic study of the release of aroma compounds encapsulated in edible films

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4. A liquid improver for Flat bread: Interrelationship between texture, dough rheology and image features

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5. A review on bacteriocins as food biopreservatives

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6. Active film and coating from chitosan as a functional food

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7. Adaptive Neuro Fuzzy Modeling of Moisture and Oil Content of Fried Mushroom

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8. Application of Microencapsulation on Probiotic cheddar cheese ripening

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9. Application of Peleg Model to Study Water Absorption in Bean and Chickpea During Soaking

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10. Application of Viscoelastic Model in the Chickpea Soaking

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11. Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets

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12. Assessment of citrus flavor nanocapsules efficiency

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13. Changes in the physicochemical properties of wheat starch as affected by power ultrasound

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14. Changes in volume, porosity and viscoelastic properties of packaged donut during storage

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15. Characterization of an unknown exudate gum from Iran: Persian gum

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16. Checking of antibacterial effect of nano-encapsulated nisin on listeria monocytogenes population in feta cheese

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17. Checking of population of Listeria monocytogenes in feta cheese during its ripening by cellular automata

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18. Chemical Modification of Insoluble Fraction of Persian Gum (Mountain Almond tree gum)

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19. Color quality variation of french fries during frying using image processing

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20. Comparative of fermentation in red and yellow watermelon juice by lactic acid bacteria

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21. Comparative study on effect of pectin, gelatin and modified starch replacement with fish gelatin in textural properties and graininess of Non-fat yogurt

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22. Comparison of different commercial fruit beverage characteristics in Iran

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23. Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Ziziphora clinopodioides Lam

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24. Consideration to the effects of gender on some quality characteristics of ostrich meat during aging

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25. Design of a molecular distillatory and study of temperature, flow rate of feed and methylation on Extraction of DHA and EPA from fish oil

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26. Designing a cold plasma generator and its effect on decontamination of inocualated egg shells and aluminum foil

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27. Determination of antiradical properties of some essential oils after thermal processing

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28. Development of a functional sponge cake using oat fiber

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29. Effect of Steaming on Textural Properties of Date Paste (C.V. Kabkab)

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30. Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread

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31. Effect of atmosphere and vacuum condition on the physicochemical properties of canola oil during frying

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32. Effect of blanching – hot air drying combination process on physicochemical properties of dried Persimmon slices (Diospyrus kaki L.)

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33. Effect of pH and calcium salt simultaneous changes on rheological behavior of xanthan gum- carboxymethyl cellulose blends

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34. Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures

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35. Effect of silver nanoparticles and gum Arabic coatings on physicochemical and microbial properties of green bell pepper (Capsicum annuum)

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36. Effect of whey powder and carboxymethyl cellulose (CMC) on the rheological characteristics of dough bread by using response surface methodology

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37. Effect of whey protein based edible coating on the microbial properties of mutton during cold storage

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38. Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System

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39. Effects of Alovera and Sesame Oil Coating on physicochemical properties and shelf life of Bell Pepper

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40. Effects of Three Different drying Methods on Protein Solubility and Color Parameters of Fenugreek Protein Isolate

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41. Effects of adjunct starter cultures on proteolysis of reduced fat mozzarella cheese during storage time

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42. Effects of corn resistant starch on physicochemical properties of cake

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43. Encapsulated bioactive food compounds using double emulsions

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44. Enrichment of bread by adding oat flour and using transglutaminase enzyme

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45. Evaluating the effect of Tamarind extract on chemical properties of Salmon in cold storage conditions (2 ±1˚C) in a 15-day period

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46. Evaluation and comparison the physicochemical properties and fatty acid profile of Kermanian sunflower and Golestanian soybean oil

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47. Evaluation of amino acid profile of cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers

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48. Evaluation of hygiene Lighvan cheese aspects regarding Lactococcus garvieae bacteria relying on culture-based and molecular methods

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49. Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties

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50. Evaluation the rheological properties of a stabilizer in corresponding solutions and emulsions

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51. Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille

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52. Examination of the effect of mint extract on sunflower oil stability

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53. Fast monitoring of sucrose using CuO/MWCNTs nanocomposite modified glassy carbon electrode

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54. Foaming properties of plants gum

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55. Heat and Mass Transfer Modeling of Part-Baked Sangak Bread Packaged in Modified Atmosphere

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56. Ice cream microstructure

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57. Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods

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58. Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes

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59. Influence of Interfacial Composition on Droplets Flocculation of Oil-in-Water Emulsions Stabilized By Garden Cress Seed Gum

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60. Influence of enzymatic treatment on stabilization of traditional Iranian yoghurt drink, Doogh

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61. Investigation of kinetics of mass transfer parameters during deep fat frying of native gum coated potato chips

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62. Investigation on aroma release of model low fat Iranian white brined cheese containing K-carrgeenan and WPC

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63. Investigation on the emulsifying properties of Persian gum as a novel food emulsifier

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64. Isolation and Chracterisation of phytase by Aureobasidium pullulans

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65. Mass modeling of green bell pepper fruit with some physical characteristics

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66. Mass modeling of sour orange fruit with some physical characteristics

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67. Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass

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68. Mathematical Modeling of Shrinkage of Quince During Hot Air Drying

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69. Mathematical modeling of drying kinetics of the kiwifruit pastille

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70. Microencapsulation of Anthocyanins by Spray Drying; a Review

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71. Modeling of Water Absorption of Chickpea During Soaking

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72. Modeling of terminal velocity of orange to characterize suitable sorting process

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73. Nano particle encapsulation of blueberry by Inulin and β-cyclodextrin

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74. Nanoencapsulation of α-tocopherol by Complex Coacervation Using Factorial design

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75. Nanoencapsulation of α-tocopherol by Complex Coacervation and its Stability

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76. Nanoparticles and food Packaging A review of novel way to control pathogens

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77. Nanotechnology In Food Packaging

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78. On stabilization of acidified milk drinks – a review

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79. Optimization of Process Parameters for Foaming of potato puree with Response surface methodology

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80. Optimize the extraction of phenolic compounds of jujube (Ziziphus Jujube) using ultrasound-assisted extraction method

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81. Physico-chemical properties of two type of Shahrodi grape seed oil (Lal and Khalili)

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82. Physicochemical and textural properties of reduced fat mozzarella cheese formulated with fat replacers

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83. Production of high quality loaf breads with using whey products

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84. Production of phenolic antioxidants from apple residue using Rhizopus oligosporus

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85. Study the viability of Lactobacillus acidophilus in a soy based frozen yoghurt

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86. The Effect of Baking Time and Baking Temperature on Porosity, Density and Thermal conductivity of the Part-Baked Sangak Bread, during Baking

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87. The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple

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88. The Effect of solvent extraction techniques on fatty acid composition of pistachio oil

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89. The challenge to desication of probiotic living cells

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90. The effect of applying apple pomace and sodium stearoyl -2-lactylate on rheological properties and shelf life of Taftoon bread

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91. The effect of applying gluten, wheat fiber and vinegar on the shelf-life, specific volume and sensory evaluation of Iranian strudels

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92. The effect of applying guar gum, wheat fiber, and citric acid on the shelf-life,specific volume and sensory evaluation of Iranian croissant

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93. The effect of different concentrations of three types of emulsifier on color of an industrial-made dark chocolate

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94. The influence of Alginat_Whey protein encapsulation on survivability of Lactobacillus casei

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95. The quality and purity of the proteins extracted from the Lathyrus sativus seeds and optimization by the response surface methodology (RSM)

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96. Theoretical aspects of deep-fat frying

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97. Using image processing for optical properties of corn starch nanocomposites

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98. Using shear reversible gels to stabilize the Flixweed (Descurainia sophia L.) syrup

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99. effect of herbal bioactive compounds on foods microbial spoilage

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