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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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