journal of food biosciences and technology سال:2016 - دوره:6

Fa | Ar | En


journal of food biosciences and technology
سال:2016 - دوره:6 - شماره:1

a comparative study concerned with the effect of different pretreatments on ethanol production from lemon peel (citrus latifolia) - صفحه:61-68 a comparative study concerning linear and nonlinear models to determine sugar content in sugar beet by near infrared spectroscopy (nir) - صفحه:13-22 chemical analysis and characteristics of black tea produced in north of iran - صفحه:23-32 chemical composition, antibacterial and antioxidant activities of the essential oil isolated from verbena officinalis - صفحه:33-40 evaluation of chemical characteristics of extra virgin olive oils extracted from three monovarieties of mari, arbequina and koroneiki in fadak and gilvan regions - صفحه:77-85 evaluation of the antioxidant activity of massecuit iii in pasteurized chocolate milk formulation - صفحه:41-48 isolation and identification of l. plantarum from iranian fermented cucumbers by conventional culture and pcr methods - صفحه:69-76 oil extraction from pistacia khinjuk - experimental and prediction by computational intelligence models - صفحه:1-12 the effects of different methods of date syrup purification on the physicochemical properties of produced date syrup powder - صفحه:55-60 the effects of zataria multiflora essential oil on some characteristics of sultana table grapes contaminated with botrytis cinerea - صفحه:49-54