The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties

JOURNAL ARTICLE published 1 July 2021 in Food Science and Technology

Authors: Hossein Jooyandeh | Behrooz Alizadeh behbahani | Mohammad Noshad | 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

Modeling the Physical Properties of Chemically Interestrified Shortenings of Ardeh Oil and Palm Stearin

JOURNAL ARTICLE published 1 April 2020 in Food Science and Technology

Authors: Mahdis Mahdis Tourchi Rudsari | Leila Najafian | Seyed Ahmad Shahidi | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of food science and technology, sari branch, islamic azad university, sari , iran | Department of Food Science and Technology, Ayatollah Amoli, Islamic Azad University, Amol, Iran

Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology

JOURNAL ARTICLE published 1 July 2021 in Food Science and Technology

Authors: Davood Mirzaie | ahmad pedram neia | mehdi jalali | Department of Food Science & 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.

Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Mitra Soofi | Ph.D Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Ainaz Alizadeh | Hamed Hamishehkar | Hadi Almasi | Leila Roufegarinejad | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Professor, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran | Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: katayoon samia kalantary | maryam mizani | Mehrdad Ghavami | M.Sc. In Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Associate Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: Samira Savadi | Mohsen Vazifedoost | Zohre Didar | Mohammad Mehdi Nemat Shahi | eisa jahed | 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 Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | PhD Graduate, Department of Food Science and Technology, Urmia University, Research and Development (R&D) Expert, Kalleh Meat Products, Amol, Iran

Effect of sodium alginate-based edible coating containing lemon verbena (Lippia citrodora) extract on the shelf-life of minced meat in refrigerated condition

JOURNAL ARTICLE published 1 January 2022 in Food Science and Technology

Authors: Seyedeh Marzieh Mousavi Tarsi | Leila Najafian | Amir Ahmadpour | Seyedeh Maryam Mousavi Tarsi | Seyedeh Farnaz Bagheri Ghadikolai | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department Agricultural Promotion and Training, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale

JOURNAL ARTICLE published 1 December 2019 in Food Science and Technology

Authors: Abbas Mahjoorian | Mohammadreza Saeedi Asl | Sara Jafarian | Maryam Tahanezhad | Babak Golzadeh | Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran | Department of Chemisty, Payame Noor University (PNU), Tehran, Iran

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

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

Authors: Nasim Khorshidian | Mojtaba Yousefi Asli | Masoumeh Arab | Abolfazl Adeli Mirzaie | Amir Mohammad Mortazavian | Iran | Iran | Iran | Student’s Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Dept.of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria

JOURNAL ARTICLE published 1 October 2020 in Food Science and Technology

Authors: Elnaz Saffari Samani | Hossein Jooyandeh | Behrooz Alizadeh Behbahani | 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.

Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Saba Sabbaghpour Langaroudi | Leila Nouri | Mohammad Hossein Azizi | PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran | Assistant Professor of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran. | Professor, Department of Food Science & Technology, Tarbiat Modarres University, Tehran, Iran

Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Jaleh Ahmadi Kabir | Mohammad Hossein Azizi Azizi | hossein abbastabar ahangar | Aazam Arabi | Food science and Technology Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran. | Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran | Department Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran | Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran

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

Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Samira Izadi | Masod Honarvar | Habib Mirzaei | 1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | 1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | 2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran

Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 %

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Mozhdeh Fazel Tehrani Moghadam | Hossein Jalali | Abdorreza Mohammadi Nafchi | Leila Nouri | PhD student in Food Science and Technology, food microbiology, Islamic Azad University, Damghan, Iran | Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran | Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia | Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran

Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: khadijeh shirani | shilla safaeian | rezvan mousavi nadushan | Nahid Rahimifard | Department 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. | 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.

Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit

JOURNAL ARTICLE published 1 October 2020 in Food Science and Technology

Authors: Aytakin nejati-Rad | Masomeh Moghimi | Rahil Rezaei | Hamid Bakhshabadi | Food Science and Technology department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran | Chemistry department, Gonbad Kavoos branch, Islamic Azad university, Gonbad Kavoos, Iran | Food Science and Technology department, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran | Food Science and Technology, Gonbad Kavoos department, Islamic azad University, Gonbad Kavoos, Iran

Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica)

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Hosein Purabdolah | Alireza Sadeghi | Maryam Ebrahimi | Mahdi Kashaninejad | Hoda Shahiri tabarestani | Jalal Mohamadzadeh | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Agricultural Engineering Research Department ,Golestan Agricultural and Natural Resources Research Center, AREEO, Gorgan, Iran

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

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

JOURNAL ARTICLE published 30 March 2015 in Food Technology and Biotechnology

Authors: Maryam Asnaashari | Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran | Seyed Mohammad Bagher Hashemi | Hamed Mahdavian Mehr | Seyed Hossein Asadi Yousefabad | Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran | Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran | Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran