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علوم و صنایع غذایی ایران
سال:2025 - دوره:22 - شماره:160
a comparative analysis of the impact of incorporating modified potato and corn starch on the textural, rheological, and sensory attributes of low-fat mayonnaise
- صفحه:91-109
antioxidant activity study and gc-ms profiling of bamboo seed variety
- صفحه:13-34
enhancing functional characteristics and antioxidant activity of prosopis juliflora pods' protein isolate through ph adjustment, while detecting the physicochemical properties and antibacterial inhibition activity
- صفحه:63-77
evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough
- صفحه:162-172
extraction of bioactive compounds from saffron stigma into sunflower oil: a comparative study of various solid-liquid extraction methods
- صفحه:142-161
isolation and identification of lactic acid bacteria from different sources and testing their ability to produce cellulases enzyme
- صفحه:78-90
lallemantia royleana seed mucilage-based active edible films: the effects of zinc oxide nanoparticles and zoulang plant’s essential oil
- صفحه:110-130
phenotypic and molecular identification of the non-pathogenic lactic acid bacteria isolated from the local sheep yogurt
- صفحه:1-12
physicochemical and mechanical properties of edible sodium alginate films
- صفحه:131-141
the effect of adding apple peel powder on the physical and sensory properties of biscuits
- صفحه:290-298
the impact of ultrasonic treatment on the physiochemical and microbial properties of iraqi soft cheese
- صفحه:50-62
the role of nutrition in oral and systemic health: bridging food science and medicine
- صفحه:311-321
traces and fate of lactobacillus plantarum isolated from indigenous iranian dairy product: a comprehensive review.
- صفحه:258-289
utilization of red lentil flour substrate for the production of nattokinase enzyme by bacillus subtilis natto
- صفحه:173-186
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