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10.1016/j.ijbiomac.2023.125760 |
1402 |
04 |
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10.1021/acssuschemeng.3c01113 |
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04 |
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10.3390/app13095558 |
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01 |
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10.1016/j.jfoodeng.2023.111551 |
1402 |
01 |
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| Effect of improved latent heat storage system on the temperature fluctuations and quality of foods |
10.1016/j.foodcont.2022.109542 |
1402 |
01 |
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| Application of an improved latent heat storage system in the food packaging |
10.1016/j.jfoodeng.2022.111351 |
1401 |
12 |
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10.1016/j.ijrefrig.2022.03.019 |
1401 |
08 |
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10.1007/s13399-022-03545-3 |
1401 |
08 |
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| اثر رفع انجماد تحت ميدان الكتريكي ولتاژ بالا بر ويژگي هاي كيفي و ميكروبي گوشت گوسفند |
10.22034/FR.2022.48208.1807 |
1401 |
06 |
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NULL |
1401 |
04 |
Journal |
| Investigation on total phenolic content, antioxidant activity, and emulsifying capacity of sodium alginate from Nizimuddinia zanardini during microwave-assisted extraction; optimization and statistical modeling |
10.1007/s11694-021-01255-4 |
1401 |
03 |
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| Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying |
10.1016/j.lwt.2021.112894 |
1400 |
11 |
Journal |
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10.1016/j.ifset.2021.102888 |
1400 |
10 |
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10.1111/jfpe.13909 |
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06 |
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10.3390/app11146596 |
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04 |
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10.1080/01496395.2021.1954020 |
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04 |
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| A continuous high voltage electrostatic field system for thawing food materials |
NULL |
1400 |
03 |
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| Effect of high voltage electrode discharge on the physicochemical characteristics of alginate extracted from an Iranian brown seaweed (Nizimuddinia zanardini) |
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1400 |
03 |
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