issue 2 publication date 2019-12-01
- Optimization of edible Alyssum homalocarpum films for physical and mechanical properties
- The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
- Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties
- The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
- Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol
- Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil
- Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation
- Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera
- Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree
- Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin
- Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp
- A review on the relationship between university and industry and the effect of significant parameters