Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design

JOURNAL ARTICLE published 2015 in Food Technology and Biotechnology

Authors: Roya Afshari | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Hedayat Hosseini | Ramin Khaksar | Mohammad Amin Mohammadifar | Zohre Amiri | Rozita Komeili | Amin Mousavi Khaneghah | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran

Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: khadijeh shirani bidabadi | shilla safaeian | rezvan mousavi nadushan | nahid rahimifard | epartment of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | epartment of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Food and Drug Control Laboratories, Ministry of Health and Medical Education, Tehran, Iran.

Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system

JOURNAL ARTICLE published 1 April 2021 in Food Science and Technology

Authors: Azer Naghavi Gargari | Narmela Asefi | Leila Roufegarinejad | Ph.D. Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Associate Prof. Dr., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran. | Associate Prof. Dr., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity

JOURNAL ARTICLE published 1 October 2020 in Food Science and Technology

Authors: Behrooz Alizadeh behbahani | Mohammad Noshad | Fereshteh Falah | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | PhD student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Design of colorimetric indicator based on curcumin for detection of trout spoilage

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: Zahra Teymouri | Hajar Shekarchizadeh | Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran | Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.

Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method

JOURNAL ARTICLE published 1 August 2021 in Food Science and Technology

Authors: sayede fateme ahmadi | Mohammad Hojjatoleslamy | Hossein kiani | Homan Molavi | sayede khadijeh ahmadi | PHD Student, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad ‎University,Shahrekord, Iran. | Assoc. Prof.,Department of Food Science and Technology, Shahrekord branch,Islamic Azad University, Shahrekord, Iran. | Assist. Prof., Bioprocessing and Biodetection Lab, Department of Food science and Technology, University of Tehran, Karaj, Iran. Assist. | Assist. Prof., Department of Food Science and Technology, Shahrekord branch,Islamic Azad University, Shahrekord, Iran. | M.Sc. Student, Department of Health and Food Quality Control, Faculty of Veterinary Medicine,Shahrekord University, Shahrekord, Iran.

Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: Foroud Bagheri | Sedigheh Amiri | Mohsen Radi | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran

Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Amin Fazel | احمد pedram nia | Mehdi Jalali | MSc Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Effect of active edible starched-based coating containing garlic and lemon peel essential oils on the characteristics of Barred mackerel (Scomberomorus commerrson) fillet

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Sepideh Rahmani | Houshang Nikoopour | Anousheh Sharifan | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

The effect of adding bene kernel oil (Pistacia atlantica) and microliposomes of it on physicochemical and sensory properties of low fat cream

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Mahsa Nikkhah | Zhaleh Khoshkhoo | Seyed Ebrahim Hosseini | Peyman Mahastishotorbani | Afshin Akhondzadeh basti a | Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran

Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: Abdurrahman qaderi | Jalal Dehghannya | Babak Ghanbarzadeh | Department of Food Science and Technology, University of Kurdistan, Sanadaj, Iran | a Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran | a Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran

Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom

JOURNAL ARTICLE published 1 May 2020 in Food Science and Technology

Authors: Fereshteh Hoseiniyan | Saber Amiri | Mahmoud Rezazadeh Bari | Laya Rezazad Bari | Sona Dodangeh | M.Sc. graduated, Department of Food Science and Technology, Saba College of Higher Education, Urmia, Iran | PhD. of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran | Professor, Department of Food science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | PhD student of Biotechnology and Breeding of Fruit Trees, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran | PhD student of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

Evaluating aflatoxin standards of business partners impact on Iran Pistachio export

JOURNAL ARTICLE published 1 July 2020 in Food Science and Technology

Authors: Abbas Mirzaei | Mostafa Rahmati-Joneidabad | Mohammad Noshad | Behrooz Alizadeh behbahani | Assistant Professor, Department of Agricultural Economics, Faculty of Agriculture and Rural Development Engineering, Agriculture Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria

JOURNAL ARTICLE published 1 June 2018 in Nutrition and Food Sciences Research

Authors: Nassim Azari | Hamid Ezzatpanah | Maryam Tajabadi-Ebrahimi | Maryam Mizani | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Science, Faculty of Science, Tehran Central Branch,Islamic Azad University, Tehran, Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran

Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method

JOURNAL ARTICLE published 1 October 2021 in Food Science and Technology

Authors: zahra khodakaramifard | حسین زاده Hosseinzadeh | Alireza Shirazinejad | Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran | Lecture, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran | Assistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time

JOURNAL ARTICLE published 1 November 2021 in Food Science and Technology

Authors: Mahshid Keshavarzi | Anoosheh Sharifan | Seyed Ali Yasini Ardakani | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Yazd, Iran.

Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves

JOURNAL ARTICLE published 1 June 2018 in Nutrition and Food Sciences Research

Authors: Mitra Mousavi | Mandana Bimakr | Seyyed Mohammad Ghoreishi | Ali Ganjloo | M.Sc student in Food Technology, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Professor, Department of Chemical Engineering, Faculty of Engineering, Isfahan University of Technology, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran

A systematic investigation of β-carotene-loaded quince seed mucilage nanoemulsions

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: Hadis Rostamabadi | Alireza Sadeghi Mahoonak | Mohammad Ghorbani | Alireza Allafchian | Faculty of Food Science and Technology, Gorgan University of agriculture and natural resources, Gorgan, Iran. | Associate professor, Faculty of Food Science and Technology, Gorgan University of agriculture and natural resources, Gorgan, Iran | Associate professor, Faculty of Food Science and Technology, Gorgan University of agriculture and natural resources, Gorgan, Iran | Assistant professor, Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan, Iran.

Efficacy of Edible Coating Based on the Rice Bran Oil and Acetylated Potato Starch Carrier Natamycin on the Qualitative Properties of Grape

JOURNAL ARTICLE published 24 March 2022 in Austin Food Sciences

Authors: Jeivan AO | Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran | Taghizadeh M | Yavarmanesh M | Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran | Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

JOURNAL ARTICLE published 1 July 2021 in Food Science and Technology

Authors: Forogh Mohtarami | Anis Talebi | peghah Banaeikia | Department of Food Science and Technology, Faculty of Agriculture, Urmia university | Food Science and Technology, Agriculture Faculty, urmia university, Urmia, Iran | Food Science and Technology Department, Agriculture Faculty, Afagh Higher Education Institute, Urmia, Iran