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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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