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پژوهش های علوم و صنایع غذایی ایران
سال:2024 - دوره:19 - شماره:6
Effects Of Aqueous Extracts Of Propolis On Total Polyphenol Content And Antioxidant Activity Of Raw Milk
- صفحه:167-175
Effects Of Lactococcus Lactis (L. Lactis) Subsp. Lactis Supernatant On The ShelfLife Of Vacuum-Packaged Oncorhynchus Mykiss Fillets
- صفحه:111-124
Evaluation Of Physicochemical And Textural Properties Of Low-Fat And LowSodium Imitation Pizza Cheese
- صفحه:143-166
Introduction Of The Peel Of Iranian Pomegranate As A Potential Natural AdditiveIn Food By Phytochemical-Based Characterization Of Different Genotypes
- صفحه:95-109
Modeling Microbial Population Of Coated Sprouted Wheat Through Zarrin-GiahEssential Oil In Chitosan Emulsion Under Modified Atmosphere Packaging
- صفحه:125-141
Optimization Of Oleofoam And Protein-Polysaccharide Ratios For Enhanced Physicochemical Characteristics Of A/O/W Double Emulsion: Potential Applications In The Food Industry
- صفحه:177-195
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