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پژوهش های علوم و صنایع غذایی ایران
سال:2023 - دوره:18 - شماره:6
development of mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and persian gum matrix
- صفحه:167-180
microwave and traditional brewing methods of iranian black tea: bioactive compounds, antioxidant activity and heavy metals
- صفحه:141-151
nozzle-less electrospinning: nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers
- صفحه:113-126
numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment
- صفحه:153-165
optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties
- صفحه:99-112
synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of japanese quail meat
- صفحه:127-139
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