Evaluation of Cold Plasma Effect on Shelf Life, Physicochemical and Organoleptic Properties of Cucumber (Cucumis Sativus Var. Negin)

JOURNAL ARTICLE published 2 January 2023 in Austin Journal of Nutrition and Food sciences

Authors: Yarabbi H | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Roshanak S | Hadizadeh F | Shahidi F | Yazdi FT | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: farzad ebrahimi | nader habibi | mohammadyar hosseini | MSc of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran | Department of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran | Department of Food Science & Technology, Ilam University, Ilam, Iran

Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream

JOURNAL ARTICLE published 1 June 2021 in Food Science and Technology

Authors: Parisa Poursani | Seyed Mohammad Ali Razavi | Mostafa Mazaheri Tehrani | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran.

In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria

JOURNAL ARTICLE published 1 April 2021 in Food Science and Technology

Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | Hossein Jooyandeh | Mostafa Rahmati-Joneidabad | Ebrahimi Hemati Kheykha | Mitra Ghodsi Sheikhjan | 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. | 2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 3- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 4- MSc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 5- DVM, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Investigation of physicochemical and organoleptic properties of diet celery yogurt

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Mahsa Mohammadi | masoud dezyani | Fatemeh Shahdadi | Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Sofian, Iran. | Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran. | Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.

Study of vacuum frying process of tomato slices and determination of optimal conditions

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Alireza Basiri | Nasrin Hasanipar | Babak Ghiassi Tarzi | Sahra Farhadi | Department of Food Science and processing, Iranian Research Organization for science and technology, 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 | Department of Food Science and processing, Iranian Research Organization for science and technology, Tehran, Iran

Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology

JOURNAL ARTICLE published 1 February 2020 in Food Science and Technology

Authors: Hojjat Bakeshlou | Mir Khalil Pirouzifard | Mohammad Alizadeh | Saber Amiri | Department of Food Science and Technology, Faculty of Shahid Beheshti, Urmia Branch, Technical and Vocational University (TVU), Urmia, Iran | Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Iran | PhD of Food Microbiology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil

JOURNAL ARTICLE published 1 November 2021 in Food Science and Technology

Authors: Mozhgan Nasiri Shahri | Ali Mohamadi Sani | Vahid Hakimzadeh | Mostafa Shahidi Noghabi | 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 Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste

JOURNAL ARTICLE published 2018 in Food Technology and Biotechnology

Authors: Seyedeh Zeinab Asadi | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Kianoush Khosravi-Darani | Houshang Nikoopour | Hossein Bakhoda | Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran

Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria

JOURNAL ARTICLE published 1 October 2021 in Food Science and Technology

Authors: yasamin latifi | Maral Behzadinia | Sepide Qara | Pegah Parhizkar | Mohammad Abbasi | zahra jafari | Ph.D. Student,Department of Food Science and Technology, Islamic Azad University, NoorBranch, Mazandaran, Iran. | B.Sc. Student, Department of Food Science and Technology, University of Medical Sciences ,College of Pharmaceutical Sciences Islamic Azad University, Tehran, Iran | Master graduate, Department of Food Science and Technology,Faculty of Agriculture, Ferdowsi University of Mashhad, Khorasan Razavi,Iran | Master student , food industry engineering department, Marine Science and Technology Islamic Azad University-Tehran North Branch,Tehran,iran. | master of food science,food industry department, agricultural school,shahrood technical university,Semnan,iran. | Phd student, Department of Food Science and technology, Faculty of Science and Food Industry, Branch of sarvestan, Islamic Azad University, Fars, Iran

Evaluation of physicochemical properties of dried Damavand’s apple slices under the effect of grape pomace extract

JOURNAL ARTICLE published 1 January 2022 in Food Science and Technology

Authors: mona ranjbar | Mohammad Ghorbani | Ali Reza Sadeghi Mahoonak | Yahya Maghsoudlou | Ali Moayedi | M.Sc. Student of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Associate Professor, Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran | Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Assistant professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks

JOURNAL ARTICLE published 1 April 2020 in Food Science and Technology

Authors: Fahimeh Lotfian | Zahra Emam djomeh | Mostafa Karami | Sohrab Moeini | Ph.D. Student, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran | Professor, Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran | Bu-Ali Sina University, Faculty of Food Science and Technology, Hamedan, Iran | Professor, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran

Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions

JOURNAL ARTICLE published 1 May 2020 in Food Science and Technology

Authors: Ebrahimi Hemati | Hossein Jooyandeh | Behrooz Alizadeh behbahani | Mohammad Noshad | MSc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Associate 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. | 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.

Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report

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

Authors: Zahra Saghafi | Azizollaah Zargaraan | Mahnaz Tabibiazar | Hedayat Hosseini | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute. Faculty of Nutrition and Food Science. Shahid Beheshti University of Medical Sciences and Health Services | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber

JOURNAL ARTICLE published 1 May 2020 in Food Science and Technology

Authors: Negin Zabiholahi | Ainaz Alizadeh | Hadi Almasi | shahram hanifian | Hamed Hamishekar | Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Department of Food Science and Technology, Urmia University, Urmia, Iran | Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Drug applied research center, TabrizUniversityof Medical Sciences, Tabriz, Iran

Antioxidant and antimicrobial properties of methanolic extract of green walnut skin

JOURNAL ARTICLE published 1 January 2021 in Food Science and Technology

Authors: yasamin latifi | Mahmood Chaharlang | Milad Daneshniya | Samane khaki Arani | Masome Barzanooni | Parvin Boghori | Young Researchers and elite Club , Noor Branch, Islamic Azad University, Mazandaran, Iran | Master of Scince (MSc),Department of Food Science and Technology,Azin Shoushtar Branch,Applied Scientific University, Khuzestan,Iran | Bachelor student,Department of Food Science and Technology, Islamic Azad University, Qazvin Branch, Qazvin, Iran | Master of Science (MSc).Student, Department of Food Science and Technology, Islamic Azad University,Varamin Branch,Tehran, Iran. | Bachelor student department of food science and , Neyshabour Branch , Islamic Azad University , khorasan Razavi, Iran | Master of Science, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, khorasan Razavi, Iran

Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: S. Mahdi Mirzababaee | Ali Rafe | Hosein Zamani | H Zamani | Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran | Research Institute of Food Science and Technology, Mashhad, Iran | Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran

Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup

JOURNAL ARTICLE published 1 June 2021 in Food Science and Technology

Authors: Nasim Kazem Alilou | Saber Amiri | Mahmoud Rezazadeh Bari | Sona Dodangeh | M.Sc. graduated, Saba College of Higher Education, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran | PhD. of Food Biotechnology, Urmia University, Faculty of Agriculture, Department of Food science and Technology, Urmia, West Azerbaijan, Iran | Professor, Urmia University, Faculty of Agriculture, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran | PhD student of Food Science and Technology, Isfahan University of Technology, College of Agriculture, Isfahan, Isfahan, Iran

Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant

JOURNAL ARTICLE published 1 July 2021 in Food Science and Technology

Authors: Shohreh Arab Shirazi | ahmad pedram neia | Mohammadreza Saeedi Asl | Fariba Naghipour | Hamid Tavakolipour | Ph.D 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, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet

JOURNAL ARTICLE published 1 August 2021 in Food Science and Technology

Authors: zahra Alizadeh | hamid sarhadi | Fatemeh Shahdadi | Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran | Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran | Department of Food Science & Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran