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Effect of Atmospheric Dielectric Barrier Discharge (DBD) Plasma Thawing on the Physicochemical Properties of Beef
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10.1007/s11947-025-03944-0 |
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Food and Bioprocess Technology
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Fabrication and characterization of multifunctional bioactive aerogel pads as superabsorbent - case study: Meat preservation
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10.1016/j.foodres.2025.116268 |
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FOOD RESEARCH INTERNATIONAL
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The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing
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10.1016/j.fufo.2025.100600 |
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Future Foods
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اثر درجه برشتگي نان تافتون بر مقدار آكريل آميد و مقايسه دو روش آنزيم آسپاراژيناز و اسيد استيك بر كاهش آن
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10.30495/jfst.2022.1957589.1792 |
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Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging
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10.1016/j.jfoodeng.2023.111854 |
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JOURNAL OF FOOD ENGINEERING
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Encapsulation of Coenzyme Q10 by Gelatin-basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification
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10.22067/ifstrj.2023.81438.1240 |
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افزودن تركيبات احيا كننده، ويتامين C و اسيد سيتريك حين مشروط نمودن گندم و اثر آنها بر ويژگيهاي كيفي خمير حاصل از آرد آن
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Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning
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10.1016/j.fbio.2022.101759 |
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Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice
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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread
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Fabrication of whey proteins aggregates by controlled heat treatment and pH Factors affecting aggregate size
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Development of Hydrogels for Entrapment of Vitamin D3 Physicochemical Characterization and Release Study
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Stability of astaxanthinloaded nanostructured lipid carriers in beverage systems
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Quality assessment of electrohydrodynamic and hot air drying of quince slice
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Measurement and prediction of the mechanical properties of a two-component food during freezing
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سينتيك كاهش قندهاي احيا كننده، تشكيل آكريل آميد و تغييرات رنگ طي سرخ كردن خلال سيب زميني
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Comparison of electrohydrodynamic and hot-air drying of the quince slices
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Structural properties of gluten modified by ascorbic acid and transglutaminase
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تاثير شرايط انجماد و سرخ كردن نهايي بر ويژگي هاي فيزيكي ناگت مرغ
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Iron microencapsulation in gum tragacanth using solvent evaporation method
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10.1016/j.ijbiomac.2017.05.047 |
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