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1.

Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese

Pages 1-14
H. Golkari; H.R. Gheisari; S.S. Shekarforoush; M. Aminlari; M. Raeisi

2.

Antibacterial property of silica-supported Zinc Oxide prepared by molten salt

Pages 15-24
M. Ghorbanpour

3.

The removal of Tartrazine dye by modified Alumina with sodium dodecyl sulfate from aqueous solutions: equilibrium and thermodynamic studies

Pages 25-35
A. Parchebaf Jadid; S. Sadeghi

4.

Effect of ozone treatment on quality features and microbial load of sumac, cumin and pepper spices

Pages 37-47
A. Hemmati Moghadam; N. Asefi; S. Hanifian

5.

Analysis of chemical properties and determination of two preservatives in industrial Dough consumed in Shiraz

Pages 49-59
M. Abbasvali; H. Taleb Najafabadi; A. Falah Mehrjerdi

6.

Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio

Pages 61-76
Askary Sary A., Askary Sary A.,; S. Hosseini Nezhad; M. Chelemal Dezfoul Nezhad; M. Velayatzadeh

7.

Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content

Pages 77-88
S. Seyyedi Mansoor; L. Roufegari-Nejad

8.

A survey on aflatoxin M1 contamination in pasteurized milk samples in Tabriz, Iran (Short Communication)

Pages 89-96
P. Farshi; M. Khakpour; M. Tabibiazar


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