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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
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functional assessment and subunit constitution of lentil lens culinaris) proteins during germination
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Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
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Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
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Legume proteins A novel source of peptide inhibitors of angiotensin-I-converting enzyme
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Conjugated Linoleic acid(CLA) production and lipase catalyzed interesterification of purified CLA with canola oil
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Comparison of Fresh Beef and Camel Meat Proteolysis During Cold storage
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Improvement of Functional properties of glutens extracted from two Iranian wheat varieties (sardari and mahdavi) employing chemical and enzymatic modification
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Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil
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Evaluation of Phenolic Content and Antioxidant Activity of Iranian Caraway in Compare to Clove and BHT Using Model Systems and vegetable oil
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The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in maillard reactions in alkaline degradation of sugars and in caramelisation
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drug development research
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استخراج پلي ساكاريد فوكوييدان از جلبك قهوه اي دريايي گونه Nizimuddinia Zanardini به كمك مايكروويو و ارزيابي ويژگي هاي شيميايي و آنتي اكسيداني آن
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بررسي اثر دماي خشك كن، تيمار حرارتي و غلظت محلول صمغ ورودي به خشك كن بر خواص امولسيفايري صمغ فارسي
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اثر تيمار فسفر بر سرعت رشد و تركيبات بيوشيميايي جلبك دريايي طلايي-قهوه اي Isochrysis galbana
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