1.

A Review of the Use of Chestnut in Traditional and Innovative Food Products

صفحه 1-18
Raquel P. F. Guiné؛ Cátia Costa؛ Sofia G. Florença؛ Paula M. R. Correia

2.

Application of Novel Nano-biopackaging Based on Cassava Starch/Bovine Gelatin / Titanium oxide nanoparticle/Fennel Essential Oil to Improve Quality of the Raw Fresh Pistachio

صفحه 19-31
Nastaran Chavoshi؛ Mohammad Mehdi Marvizadeh؛ Neda Fallah؛ Negin Rezaei-savadkouhi؛ Abdorreza Mohammadi Nafchi

3.

Diversity of Nut and Kernel Weight, Oil Content, and the Main Fatty Acids of some Almond Cultivars and Genotypes

صفحه 33-44
Sohila Khojand؛ Mehrshad Zeinalabedini؛ Reza Azizinezhad؛ Ali Imani؛ Mohammad Reza Ghaffari

4.

Resistance of Georgian Hazelnut (Corylus L.) to Brown Marmorated Stink Bug – Halyomorpha halys (Stål)

صفحه 45-59
Natalia Kharabadze؛ Nino Tsiklauri؛ Medea Burjanadze؛ Nona Chkhaidze

5.

Investigation of the Temporal Management of Pistachio Pests Control in Iran

صفحه 61-70
Mohammad Abdollahi Ezatabadi؛ Mahdi Basirat؛ Reza Sedaghat

6.

Effects of Irrigation-based Potassium Fertilizer on Leaf and Nut Nutrients of Two Pistachio Cultivars

صفحه 71-93
Afsaneh Shool؛ Majid Esmaeilizadeh(new)؛ Hamid Reza Roosta؛ Hossein Dashti


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب