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پژوهش های علوم و صنایع غذایی ایران
سال:2024 - دوره:20 - شماره:3
application of ft-ir spectroscopy with various classification and regression models for detection and quantification of sodium hydrosulfite in iranian wheat flour
- صفحه:17-31
enhancement of antioxidant activity and bioactive compounds in soy whey fermented with lactiplantibacillus plantarum and weissella confusa
- صفحه:65-79
exploring the potential of cultured meat: technological advancements, sustainability prospects, and challenges
- صفحه:81-103
investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of flaxseed meal (linum usitatissimum) protein hydrolysates
- صفحه:33-47
preharvest melatonin and postharvest xanthan gum coating maintain the quality of orlando tangelos during storage
- صفحه:49-64
the effect of xanthan-based edible coatings enriched with oleic acid on the storage quality and antioxidant properties of sapodilla (manilkara zapota) fruit
- صفحه:1-15
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