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پژوهش های علوم و صنایع غذایی ایران
سال:2025 - دوره:21 - شماره:3
classification of iranian wheat flour by ft-mir spectroscopy based on max-relevance min-redundancy wavelength selection coupled with svm
- صفحه:261-269
edible biodegradable films incorporating essential oil-based pickering emulsions: a review of antioxidant and antimicrobial properties
- صفحه:337-358
exogenous melatonin application prolongs citrus fruits (citrus sinensis) shelf-life quality by enhancing some phytochemical traits
- صفحه:317-335
implementation of several data mining strategies on electronic nose data for identifying gluten in cheese
- صفحه:271-286
physicochemical, functional and rheological properties of soy protein isolates prepared with various iranian soybean cultivars
- صفحه:303-316
the effect of soy protein concentrate/whey protein edible coatings on the quality of semi-dried potato slices
- صفحه:287-301
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