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پژوهش های علوم و صنایع غذایی ایران
سال:2020 - دوره:15 - شماره:6
antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil
- صفحه:81-88
discerning expiration status of edible vegetable oils based on color changes during oxidation process: using digital image and linear discriminant analysis in both primary and secondary oxidations
- صفحه:145-158
effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (origanumvulgarel.) leaves
- صفحه:89-101
optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties
- صفحه:133-144
study on firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network
- صفحه:113-132
study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and lactobacillus casei lc01
- صفحه:103-112
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