Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot

JOURNAL ARTICLE published 1 January 2020 in Food Science and Technology

Authors: Fatemeh Zhandari | fakhri shahidi | Mohammad Javad Varidi | Farideh Tabatabaei yazdi | Mohammad Reze Edalatian Dovom | Sahar Roshanak | Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Associate Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Ph.D. student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: reza shahraki | Amir Hossein Elhamirad | Javad Hesari | Mostafa Shahidi noghabi | احمد Pedram nia | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Department of food science and technology, University of Tabriz, Tabriz, Iran. | Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: nayereh karimi | fariba zeynali | Mahmoud Rezazadeh Bari | Mehdi Nikoo | Forogh Mohtarami | Mehdi Kadivar | PhD Student, Food Science and Technology, Urmia University, Urmia, Iran. | Associate Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran. | Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran. | Associate Professor, Department of Pathobiology, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran. | Assistant Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran. | Professor, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran.

Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

JOURNAL ARTICLE published 1 February 2016 in Nutrition and Food Sciences Research

Authors: Maryam Zokaei | Marzieh Kamankesh | Saeideh Shojaei | Abdorreza Mohammadi | Master student of Food Biosciences and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran | PhD student, Iran University of Science and Technology, Tehran, Iran | Assistant Professor of Food Biosciences and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran | Associate professor of National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran

Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: maryam bayattork | mohsen vazifedoost | Mohammad Ali Hesarinejad | zohreh Didar | masoud Shafafi Zenoozian | Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran | Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Department of food science and technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

Physicochemical characterization of different tomato commercial cultivars grown in Iran

JOURNAL ARTICLE published 1 March 2020 in Food Science and Technology

Authors: Saba Belgheisi | Ali Motamedzadegan | Jafar Milani | Ladan Rashidi | Ali Rafe | Dept. of Food Science, Faculty of Agricultural Engineering, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran | Dept. of Food Science, Faculty of Agricultural Engineering, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran | Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran | Department of Food Science and Technology, Research Institute of Food Science and Technology, Mashhad, Iran

Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: Nazanin Sepehry | Seyyed Ali Mortazavi | alireza sadeghian | morteza Mohammadi | Ahmad Pedram nia | Ph.D student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran | Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran | Assistant Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran | Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran | Associate Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran

Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods

JOURNAL ARTICLE published 1 August 2021 in Food Science and Technology

Authors: Atefeh Soradeghi Toopkanloo | fakhri shahidi | Ali Javadmanesh | Seyed Ali Mortazavi | Mohammad javad Varidi | Sahar Roshanak | MSc, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran. | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Associate Professor, Department of Animal Sciences, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Ph.D. student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran,

Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk

JOURNAL ARTICLE published 1 August 2021 in Food Science and Technology

Authors: Sara Khosrow Shahi | Mohammad Ali Hesarinejad | Zohreh Didar | Mohsen Vazifedoost | Department of Food Science and Technology, Neyshabur branch, Islamic Azad University, Neyshabur, Iran | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran | Department of Food Science and Technology, Neyshabur branch, Islamic Azad University, Neyshabur, Iran | Department of Food Science and Technology, Neyshabur branch, Islamic Azad University, Neyshabur, Iran

Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties

JOURNAL ARTICLE published 1 December 2019 in Food Science and Technology

Authors: Maryam Sardarodiyan | Akram Arianfar | Ali Mohamadi Sani | Sara Naji-Tabasi | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran | Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran

Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating

JOURNAL ARTICLE published 1 May 2020 in Food Science and Technology

Authors: Nasim Adibpour | Marzieh Hosseininezhad | Abolfazl Pahlevanlo | PhD. student of Food science and technology. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran. | PhD of Food biotechnology. Associate Professor. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran. | PhD of Food biotechnology. Assistant Professor. Department of Food Biotechnology, Research Institute of Food Science and Technology. Mashhad, Iran.

Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour)

JOURNAL ARTICLE published 1 January 2022 in Food Science and Technology

Authors: Fatemeh Pourhaji | Bahareh sahraiyan | Gholam Hossein Haghayegh | Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran | Department of Food Science and Technology, Agricultural Faculty, University of Zabol, Zabol, Iran, P.O.Box: 9861335856

Chemical Composition, Antioxidant Potential, and Antimicrobial Activity of Elettaria cardamomum Essential Oil

JOURNAL ARTICLE published 1 February 2020 in Infection Epidemiology and Microbiology

Authors: Mohammad Molaveisi | Mahsa Noktehsanj Avval | Mostafa Shahidi noghabi | Morteza Mohammadi | Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. | Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. | Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Production of functional milk containing cinnamon using a nanoliposome system

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: shabnam imani shah abadi | Ainaz Alizadeh | Mahnaz Tabibiazar | Hamed Hamishehkar | Leila Roufegarinejad | Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran. | Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran | Department of Food Science and Technology, Faculty of nutrition and food sciences, Tabriz University of Medical Sciences, Tabriz, Iran. | Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. | Department of Food Science and Technology, Faculty of nutrition and food sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

APPLICATION POSSIBILITY OF ELECTROHYDRODYNAMIC TECHNIQUE FOR CELLULOSE EXTRACTION FROM BAGASSE: OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY

JOURNAL ARTICLE published 26 April 2019 in Cellulose Chemistry and Technology

Authors: MARYAM BEYGY HARCHEGANI | Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran | ALI NASIRPOUR | SAFOURA AHMADZADEH | JAVAD KERAMAT | NASSER HAMDAMI | 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 | 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

Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties

JOURNAL ARTICLE published 1 January 2021 in Food Science and Technology

Authors: Hassan Barzegar | Behrooz Alizadeh behbahani | Negin Zangene | Ekhlas Abdolnabipoor | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | , Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Navid Godini | Ashraf Gohari Ardabili | Fakhreddin Salehi | MSc Student, Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran | Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. | Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.

Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Maryam Norouzi | Ashraf Gohari Ardabili | Amir Daraei Garmakhany | Graduated M.Sc. Student of Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. | Assistant Professor of Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. | Assistant Professor of Department of Food Science and Technology, College of Food Science and Technology of Toyserkan, Bu-Ali Sina University, Hamedan, Iran.

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

JOURNAL ARTICLE published 2016 in Food Technology and Biotechnology

Authors: Mojan Seyedain Ardabili | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Anousheh Sharifan | Babak Ghiassi Tarzi | 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

Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive

JOURNAL ARTICLE published 1 May 2020 in Food Science and Technology

Authors: Mohammad Ali Hesarinejad | Ali Rafe | Alireza Sadeghian | Mahboobe Sarabi Jamab | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran | Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran | Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), PO Box 91735-147, Mashhad, Iran