University of Tabriz
Islamic World Science Citation Center (ISC)
1.

Effect of yeast types on aflatoxin B1 during bread making process

Pages 339-346
2.

Influence of osmotic dehydration on shrinkage air-dried potato with image processing

Pages 347-357
3.

Identification of effective factors on antioxidant production and extraction from apple residue using two subvarietes of Rhizopus oligosporus

Pages 359-368
4.

Investigating of growth and pigment production by Penicillium aculeatum in whey

Pages 369-377
5.

Evaluation of textural and color properties of sweet cherry (cv. Syaahe Mashhad) during ripening period

Pages 379-389
6.

Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spread during storage

Pages 391-405
7.

Effect of consumers characteristics on consumer preferences for milk in Tabriz city

Pages 407-417
8.

Investigation on total poly phenols and caffeine contents in green and black tea and instant powder of them

Pages 419-426
9.

Liposomal encapsulation of flavourzyme and its impact on kinetic properties

Pages 427-439
10.

Conjugated linoleic acid loaded nanostructured lipid carriers (NLC): optimization of particle size by response surface methodology

Pages 441-456
11.

Stability of formed calcium carbonate crystals during the second carbonation at purification of sugarbeet raw juice

Pages 458-465
12.

Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens

Pages 467-477
13.

Investigation on the antimicrobial effects of Portulaca oleracea leaves essence and extract on Staphylococcus aureus to reduce nitrate used in meat products

Pages 479-490
14.

The effect of flavor compounds and coatings on Physicial, organoleptic and mcrobial characteristic of novel "date arde"product

Pages 491-502
15.

Processing of basil with an extended shelf life using a novel disinfecting method

Pages 503-516


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