1.

Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)

صفحه 1-8
N. Soleymanzadeh؛ S. Mirdamadi؛ M. Kianirad

2.

Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater

صفحه 9-18
S. Azari؛ S. Amiri؛ M. Radi

3.

Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection

صفحه 19-26
M. E. Bahrami؛ M. Honarvar

4.

The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles

صفحه 27-34
L. Shahsavani؛ T. Mostaghim

5.

Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content

صفحه 35-48
M. Ramzi؛ M. Kashaninejad؛ F. Salehi؛ A. R. Sadeghi Mahoonak؛ M. A. Razavi

6.

Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel

صفحه 49-56
F. Rasouli Ghahroudi؛ M. Mizani؛ K. Rezaei؛ M. Bameni Moghadam

7.

High Pressure Processing and its Application in Cheese Manufacturing: A Review

صفحه 57-66
F. Hokmollahi؛ M. R. Ehsani

8.

Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models

صفحه 67-74
F. Ardestani؛ F. Rezvani؛ G. D. Najafpour

9.

Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran

صفحه 75-82
S. Danesh Ghohar؛ A. Javadi؛ A. R. Dehnad

10.

The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna

صفحه 83-90
N. Hosseini؛ F. Abdolmaleki


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