Research Article
Effect of milled lupin products and transglutaminase on some properties of noodle
Abstract 335 | PDF Downloads 396Page 89-95
Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder
Abstract 273 | PDF Downloads 444Page 97-102
Variations in oil, fatty acid and tocopherol contents of some Labiateae and Umbelliferae seed oils
Abstract 238 | PDF Downloads 317Page 103-107
Food insecurity and its related socioeconomic and nutritional factors: evidence from a sample of population in the northwest of Iran
Abstract 320 | PDF Downloads 312Page 109-113
Chemical characterisation and microbiological quality of naturally fermenting soy milk
Abstract 393 | PDF Downloads 477Page 115-121
Mycoflora of fresh chokeberry (Aronia melanocarpa) and ochratoxin-producing ability of Penicillium isolates
Abstract 319 | PDF Downloads 388Page 123-131
Study on the antimicrobial activity of strongly acidic electrolysed oxidising water for large yellow croaker
Abstract 217 | PDF Downloads 326Page 133-139
Phenolic compounds and antioxidant properties of bulb extracts of Lilium leucanthum (Baker) Baker native to China
Abstract 405 | PDF Downloads 354Page 141-151
A comparison of proteinase K and PEG8000 on the recovery of calicivirus and norovirus in artificially contaminated food
Abstract 222 | PDF Downloads 313Page 153-158
The influence of storage time on fatty acid, tocopherol and seed quality of peanut
Abstract 316 | PDF Downloads 489Page 165-174
Liposomal and edible coating as control release delivery systems for essential oils: comparison of application on storage life of fresh-cut banana
Abstract 416 | PDF Downloads 587Page 175-185
A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry
Abstract 397 | PDF Downloads 480Page 187-191
Results of an international ring test for the determination of water absorption capacity and physical properties of wheat dough using the Haubelt Flourgraph E 6 (ICC standard no. 179)
Abstract 392 | PDF Downloads 446Page 193-200
Development of multi-grain capacitive sensor for determination of moisture content in grains
Abstract 341 | PDF Downloads 599Page 201-206
Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads
Abstract 259 | PDF Downloads 340Page 207-215
Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature
Abstract 265 | PDF Downloads 385Page 217-224
Characterisation and use of single and double low temperature dry-fractionated olein and stearin from virgin olive oil
Abstract 284 | PDF Downloads 408Page 225-231
Black cumin-fortified flat bread: formulation, processing, and quality
Abstract 433 | PDF Downloads 497Page 233-238
Review Article
General guideline for applying Islamic dietary requirement in HACCP programme
Abstract 409 | PDF Downloads 930Page 159-164