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پژوهش های علوم و صنایع غذایی ایران
سال:2022 - دوره:18 - شماره:3
antioxidant and antibacterial properties of borage (echium amoenum l.) and hollyhock (althaea rosea var. nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods
- صفحه:53-68
detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using gc-ms technique for forensic investigation
- صفحه:31-51
effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit
- صفحه:85-98
effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading
- صفحه:1-14
finding effective plasma process factors on yeast deactivation by numerical simulation and rsm
- صفحه:15-29
improving the survival of lactic acid bacteria in tarhana soup as a non-dairy matrix: improving the survival of probiotics
- صفحه:69-84
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