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Journal of Research and Innovation in Food Science and Technology JRIFST

  • Research Institute of Food Science and Technology
  • Km. 12- Mashhad/ Quchan Highway- Mashhad, Mashhad, Iran
  • 79PublicationsNumber of items in Journal of Research and Innovation in Food Science and Technology's My Publications folder on Mendeley.

Publications (20)

  • A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk and Soy Milk with Ice Cream made from their Mix Powder

    • Borazgh Mirchouli A
    • Mazaheri Tehrani M
    • Mortazavi S
    • et al.
    N/ACitations
    N/AReaders
  • Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin

    • Samaei S
    • Ghorbani M
    • Sadeghi Mahoonak A
    • et al.
    N/ACitations
    N/AReaders
  • Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

    • Moshtaghi S
    • Goli M
    N/ACitations
    N/AReaders
  • Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread

    • Sahraiyan B
    • Sheikholeslami Z
    • Karimi M
    N/ACitations
    N/AReaders
  • Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar Concentrate (Mespilus germanica L.) During Refrigerated Storage

    • Tooryan F
    • Amiri M
    N/ACitations
    N/AReaders
  • Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan

    • Pourdavoud Z
    • Abbasi H
    N/ACitations
    N/AReaders
  • Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process

    • Jooyandeh H
    • Noshad M
    • Kakaei K
    • et al.
    N/ACitations
    N/AReaders
  • Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province

    • Razavizadeh B
    • Niazmand R
    • Hajinezhad S
    • et al.
    N/ACitations
    N/AReaders
  • Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method

    • Zarif F
    • Roomiani L
    • Zarinabadi S
    N/ACitations
    N/AReaders
  • The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology

    • Zamani Z
    • Razavi S
    • Amiri M
    N/ACitations
    N/AReaders
  • The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life

    • Salajegheh F
    • Tajeddin B
    N/ACitations
    N/AReaders
  • The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups

    • Zamankhani M
    • Abdolahi M
    N/ACitations
    N/AReaders
  • The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features

    • Mohammadi Y
    • Rajaei P
    • Eshaghi M
    N/ACitations
    N/AReaders
  • The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage

    • Mogharabi A
    • Zamindar N
    • Khosravi E
    • et al.
    N/ACitations
    N/AReaders
  • The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period

    • Najafi M
    • Nemati S
    • Mohammadi-Sani A
    • et al.
    N/ACitations
    N/AReaders
  • The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production

    • Alasti F
    • Asefi N
    • Maleki R
    • et al.
    N/ACitations
    N/AReaders
  • The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production

    • Alasti F
    • Asefi N
    • Maleki R
    • et al.
    N/ACitations
    N/AReaders
  • The Evaluation of Structural Properties and Release Behavior of D-limonene Nanoencapsulated with Alyssum Homolocarpum Seed Gum Applying Electrospraying

    • Khoshakhlagh K
    • Mohebbi M
    • Koocheki A
    N/ACitations
    N/AReaders
  • The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM)

    • Sarabi-Jamab M
    • Kaveh M
    • Modarres M
    N/ACitations
    N/AReaders
  • Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva

    • Shahidi Noghabi M
    • Molaveisi M
    N/ACitations
    N/AReaders