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Page
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Title
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.No
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1
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Investigation
on the Effect of Production Region and Harvesting Time on the
Physico-Chemical and Antioxidant Properties of Natural Honey and Comparing
with Feeded Honey in Khorasan Province
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1
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2
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Investigation
on the Possibility of Extraction of Natural Red Color from Pomegranate Peel
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2
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3
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The
Study on Changes of Quantitative and Qualitative Characteristics of Malts
from Barley and Other Cereals to Introduce the Best Industrial Applications
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3
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5
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Study the Thermal
Properties, Stability, Textural Properties and Microscopic Structure of
Intermediate Moisture Fig
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4
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6
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Evaluation
of The Correlation between Biophysical and Chemical Characteristics of
Different Olive Varieties in order to Determination of Optimum Harvest Time
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5
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7
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Production
of Functional Sack from Aloe Vera by using Infusion of Phenolic By-product
from Grape (Argol) during Osmotic Dehydration
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6
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9
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A
Comparison of Native Gums (Teragagacnt, Balangu and Cress with Guar Gum to
Improving Rheological Properties and Quality of Bread Made from Insect
Damaged Wheat Flour
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7
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10
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Comparison
of Drying Kinetics, Energy Consumption and Quality Properties of Tomatoes
Slices Dried by Refractance Window™ Method with other Drying Methods
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8
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11
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Selection
of Triticale Variety and Superior Lines and its Admixing Values and Seed Gum
for Production of Bakery Products
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9
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13
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Study the
kinetics of browning reactions in intermediate moisture fig (cv.sabz, Estahban)
fruit treated by allowed additives
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10
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15
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Investigation
on the Methods of Packaging and Processing Garden Products in the Field
Gardens of Razavi Khorasan Province
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11
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16
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Effect of
Chitosan, Pectin and Glycerol Coatings on Browning Control of Intermediate
Moisture Fig Fruits
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12
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17
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Study
the Effect of Rehydration time and Temperature on Color and Texural
Characteristics of Intermediate Moisture Fig Fruits
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13
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19
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Introducing
the Most Suitable Formulation of an Spreadable Walnut Product and Evaluating
its Qualitative Properties
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14
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20
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Optimization
of Rheological, Textural and Sensory Characteristics of the Iranian White
Cheese Produced by Ultrafiltration Technique using Some Hydrocolloids
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15
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21
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Optimization
of Rheological, Textural and Sensory Characteristics of the Iranian White
Cheese Produced by Ultrafiltration Technique using Some Hydrocolloids
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16
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22
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Determination
of the Most Appropriate Packaging to Increase Shelf Life of The Prepared
Greenhouse Cucumbers using Vermicompost Tea instead of Chemicals Fertilizers
on Open Hydroponics Culture
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17
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23
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Investigation
of the Appropriate Packaging to Shelf Life Extension of the Prepared
Greenhouse Bell Peppers using Vermicompost Tea Instead of Chemicals
Fertilizers on Open Hydroponics Culture
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18
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24
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Evaluation
of Cooking Systems and Different Hydrocolloids on Physicochemical and
Textural Properties of Roti (Indian Leavened Flat Bread) for Industrial
Production
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19
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25
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Investigation
of The Appropriate Packaging to Shelf Life Extension of The Prepared
Greenhouse Tomato using Vermicompost Tea instead of Chemicals Fertilizers on
Open Hydroponics Culture
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20
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26
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Investigation
of Green Food Color Production from Mulberry (Morus Alba L.) Leaves
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21
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27
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Study on the
Effects Modified Atmospheres on Quantitative and Qualitative Characteristics
of Malts Obtained from Barley, Wheat and Other Cereals
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22
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