Articles

type: Journal
Title DOI Date Conference / journal
Skim milk powder fortification with anticancer lipopeptides for enhanced therapeutic properties Applied Food Research
مطالعه برهم كنش بين رنگدانه سيانيدين-3-گليكوزيد و ايزوله پروتئين نخود خلر (Lathyrus sativus L.) در شرايط اسيدي با استفاده از روش فرونشاني فلوئورسانس
پژوهش هاي علوم و صنايع غذايي ايران
Skim milk powder fortification with anticancer lipopeptides for enhanced therapeutic properties 10.1016/j.afres.2026.102035 2026 -
Investigating the Interaction Between Cyanidin-3-Glucoside and Grass Pea (Lathyrus sativus L.) Protein Isolate in Acidic Conditions via Fluorescence Quenching Approach https://doi.org/10.22067/ifstrj.2025.95191.1472 2024 - 10
Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study 10.1016/j.foodchem.2019.126015 2020 -
Response surface optimization of Barbari bread making process variables: Interrelationship of texture, image and organoleptic characteristics; using image analysis for quality and shelf life prediction 10.1111/jfpp.12123Digital Object Identifier (DOI) 2014 -
Bread making process optimization: Staling kinetics, relationship of batter rheology, shelf life, quality and sensory characteristics of Barbari bread 10.1111/jfpp.12104 2013 -
Application of glazing for bread quality improvement 10.1007/s11947-011-0594-7 2012 -
The physical properties of fig as a function of moisture content and variety. 10.5555/20103310775 2010 -
Effect of polyols on shelf‐life and quality of flat bread fortified with soy flour 10.1111/j.1745-4530.2009.00541.xDigital Object Identifier (DOI) 2009 -
ارزیابی و بهینه سازی زمان مخلوط کردن خمیر بر ویژگی های کیفی نان بربری با استفاده از روش سطح پاسخ https://origin-ir.magiran.com/p1326053 1394 -
بهینه یابی زمان مخلوط کردن خمیر جهت بهبود خواص رئولوژیکی خمیر و کیفی نان بربری با استفاده ازروش سطح پاسخ https://doi.org/10.22067/ifstrj.v7i4.11707 1390 -
type: Conference
Title DOI Date Conference / journal
Overview of the application of electrical conductivity measurement in food technology https://civilica.com/doc/2590744 2025 - 10 سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت
Changes in different properties of plant proteins via microbial fermentation: A review study https://civilica.com/doc/2590942 2025 - 10 سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت
The effect of phosphorylated and acetylated modified corn starch and agar hydrocolloids on reducing syneresis in set skim milk yoghurt. https://civilica.com/doc/2590944 2025 - 10 سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت
Effects of different levels of molasses on improving sourdough performance in pan bread https://civilica.com/doc/2140266 2024 - 10
An overview of approaches for improving the thermal stability of milk whey protein in sterilized high protein dairy beverage https://civilica.com/doc/2140290 2024 - 10
Review of the reduction approaches of Acrylamide in the bakery and fried potato productes https://civilica.com/doc/2140303 2024 - 10
Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging 10.5281/zenodo.1075138 2007 -
A case study on the relationships between selected crumb image and dough rheological features of Barbari flat bread as influenced by dough mixing and proofing time. https://civilica.com/doc/389218 1391 -