Research Article
Effect of milled lupin products and transglutaminase on some properties of noodle
Abstract 387 | PDF Downloads 462Page 89-95
Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder
Abstract 303 | PDF Downloads 515Page 97-102
Variations in oil, fatty acid and tocopherol contents of some Labiateae and Umbelliferae seed oils
Abstract 299 | PDF Downloads 380Page 103-107
Food insecurity and its related socioeconomic and nutritional factors: evidence from a sample of population in the northwest of Iran
Abstract 363 | PDF Downloads 368Page 109-113
Chemical characterisation and microbiological quality of naturally fermenting soy milk
Abstract 470 | PDF Downloads 560Page 115-121
Mycoflora of fresh chokeberry (Aronia melanocarpa) and ochratoxin-producing ability of Penicillium isolates
Abstract 353 | PDF Downloads 456Page 123-131
Study on the antimicrobial activity of strongly acidic electrolysed oxidising water for large yellow croaker
Abstract 255 | PDF Downloads 401Page 133-139
Phenolic compounds and antioxidant properties of bulb extracts of Lilium leucanthum (Baker) Baker native to China
Abstract 512 | PDF Downloads 432Page 141-151
A comparison of proteinase K and PEG8000 on the recovery of calicivirus and norovirus in artificially contaminated food
Abstract 271 | PDF Downloads 377Page 153-158
The influence of storage time on fatty acid, tocopherol and seed quality of peanut
Abstract 397 | PDF Downloads 596Page 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 550 | PDF Downloads 731Page 175-185
A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry
Abstract 465 | PDF Downloads 565Page 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 466 | PDF Downloads 523Page 193-200
Development of multi-grain capacitive sensor for determination of moisture content in grains
Abstract 418 | PDF Downloads 711Page 201-206
Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads
Abstract 300 | PDF Downloads 409Page 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 315 | PDF Downloads 473Page 217-224
Characterisation and use of single and double low temperature dry-fractionated olein and stearin from virgin olive oil
Abstract 329 | PDF Downloads 491Page 225-231
Black cumin-fortified flat bread: formulation, processing, and quality
Abstract 508 | PDF Downloads 589Page 233-238
Review Article
General guideline for applying Islamic dietary requirement in HACCP programme
Abstract 488 | PDF Downloads 1092Page 159-164