|
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins |
February |
2018 |
|
Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage |
February |
2018 |
|
Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties |
March |
2018 |
|
Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle |
January |
2018 |
|
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger |
April |
2018 |
|
Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation |
January |
2018 |
|
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. |
January |
2017 |
|
Effect of Different Vegetable Oils on Sensory Evaluation and Quality of Canned Tuna Fish |
September |
2017 |
|
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field |
January |
2016 |
|
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) |
August |
2016 |
|
The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage |
October |
2015 |
|
Qualitative improvement of low meat beef burger using Aloe vera |
October |
2015 |
|
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) |
July |
2015 |
|
Strategies Used in Production of Phenylalanine-Free Foods for PKU Management |
April |
2014 |
|
Solid-State Protein–Carbohydrate Interactions and Their Application in the Food Industry |
August |
2014 |
|
Nanomechanical characteristics of meat and its constituents postmortem: a review |
February |
2014 |
|
A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology |
May |
2012 |
|
Role of globin moiety in the chemical structure of curing pigment. |
April |
2012 |
|
Acrylamide in foods: chemistry and analysis, a review |
November |
2011 |
|
Chemical and microstructural evaluation of “Hard-to-Cook” phenomenon in legumes (Pinto bean and small-type lentil) |
May |
2011 |
|
Evaluation the effect of fermentation, hydrothermal treatment, soda, and salt on phytase activity and phytate content of three iranian wheat cultivars. |
December |
2011 |
|
Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010. |
April |
2011 |
|
Camel cocktail sausage and its physicochemical and sensory quality |
March |
2010 |
|
Comparison of fresh beef and camel meat proteolysis during cold storage |
April |
2008 |
