1.

SARS-CoV-2 and food hygiene

صفحه 1-4
Mahdieh Raoofi Asl Soofiani؛ Negin Noori

2.

Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content

صفحه 5-9
Saeideh Bagheri؛ Pezhman Moradi؛ Fereshteh Nematolahi؛ Vahid Zarinnia؛ Vahid Abdossi

3.

Effects of synbiotic consumption on lipid profile in diabetic patients

صفحه 10-16
Jafar Aldaghi؛ Ariyo Movahedi

4.

Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran

صفحه 17-23
Nargess Mooraki؛ Marjaneh Sedaghati

5.

Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review

صفحه 24-37
Edris Arjeh؛ Ali Masoumi؛ Mohsen Barzegar؛ Hamid-Reza Akhavan

6.

The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract

صفحه 38-41
Melika Farzaneh؛ Vajiheh Fadaei-Noghani؛ Hassan Gandomi

7.

Physical Properties of Microencapsulation of Echium amoenum.L and Altaea rosea var nigra Extract Prepared by Freeze Dryer Method

صفحه 42-46


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب