1.

Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation

دوره 04، JFBT(Vol.4 - No.1)، فروردین 2014، صفحه 69-73
S. Z. Bolandnazar؛ S. H. Hoseini؛ M. Servili؛ M. Ghavami

2.

Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring

دوره 13، شماره 2، تیر 2023، صفحه 1-12
F. Mirmohammadmakki؛ M. Gharachorloo؛ M. Ghavami؛ V. Abdossi؛ R. Azizinezhad

3.

Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation

دوره 13، شماره 3، مهر 2023، صفحه 1-17
soheila kamyab؛ Maryam Gharachorloo؛ Masoud Honarvar؛ Mehrdad Ghavami

4.

The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils

دوره 04، JFBT(Vol.4 - No.2)، مهر 2014، صفحه 41-44
M. Haji Hoseini؛ M. Ghavami؛ A. Heidary-Nasab؛ M. Gharachorloo


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب