issue 1 publication date 2018-06-01
- Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique
- PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties
- Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River
- Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
- Effect of extraction rate on rheological properties of wheat flour
- Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran
- Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation
- Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae
- Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage
- Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace
- Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse
- MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology