ردیف |
عنوان |
نمایه علمی معتبر |
نام نشریه |
سال انتشار/ارائه شمسی |
دوره (volume) |
شماره |
ضریب تاثیر |
1 | Effects of Microwave Utilization on the Color Properties of Food: A Review | JCR | ChemBioEng Reviews | 1403 | 11 | 3 | 6.2 |
2 | Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP) | scopus | Colloids and Interfaces | 1403 | 8 | 2 | |
3 | Biological properties of LMW-peptide fractions from apricot kernel protein: Nutritional, antibacterial and ACE-inhibitory activities | JCR | Journal of Agriculture and Food Research | 1403 | 16 | | 4.8 |
4 | Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation | JCR | Future Foods | 1403 | 9 | | 7.2 |
5 | Green synthesis and characterization of silver nanoparticles (AgNP) using Acacia nilotica plant extract and their anti-bacterial activity | scopus | Food Chemistry Advances | 1403 | | 4 | |
6 | Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review | scopus | علوم و صنایع غذایی ایران | 1403 | 21 | 150 | |
7 | Chitosan-coated nanoliposome: An approach for simultaneous encapsulation of caffeine and roselle-anthocyanin in beverages | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1403 | 275 | | 7.7 |
8 | Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H | JCR | LWT-FOOD SCIENCE AND TECHNOLOGY | 1403 | 207 | | 6.0 |
9 | Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties | JCR | Polymers | 1403 | 16 | 11 | 4.7 |
10 | Enzymatic modification of cold pressed coconut meal protein: nutritional, functional and biological properties | scopus | Sustainable Food Technology | 1403 | | https://doi.org/10.1039/D4FB00085D | |
11 | A pH-sensitive indicator based on biodegradable polymers of zein/chitosan containing hematoxylin natural dye for visual quality monitoring of chicken fillets | JCR | Food bioscience | 1403 | 58 | | 5.2 |
12 | The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1402 | | | |
13 | Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation | JCR | FOOD HYDROCOLLOIDS | 1402 | | 140 | 10.7 |
14 | Characterization and optimization of polylactic acid and polybutylene succinate blend/starch/wheat straw biocomposite by optimal custom mixture design | JCR | POLYMER TESTING | 1402 | 121 | | 4.931 |
15 | Exploring the health benefits and functional properties of goat milk proteins | JCR | Food science & nutrition | 1402 | | | 3.9 |
16 | Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves (Juglans regia L.) | JCR | Food science & nutrition | 1402 | 11 | 11 | 3.9 |
17 | Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties | scopus | Colloids and Interfaces | 1402 | 3 | 7 | |
18 | Active packaging based on wheat germ protein isolate–Malva sylvestris leaf mucilage embedded with D-limonene nanoliposome: preparation and characterization | JCR | Chemical and Biological Technologies in Agriculture | 1402 | | 10 | 6.6 |
19 | Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly lexible biopolymer under diferent processing conditions | JCR | Chemical and Biological Technologies in Agriculture | 1402 | | 10 | 6.6 |
20 | Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability | JCR | JOURNAL OF TEXTURE STUDIES | 1402 | | | 3.2 |
21 | Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream | scopus | Food systems | 1402 | 6 | 3 | |
22 | Effect of the sorbitol to glycerol weight ratio and sugarcane bagasse concentration on the physicomechanical properties of wheat starch‑based biocomposite | JCR | Chemical and Biological Technologies in Agriculture | 1402 | 10 | | 6.6 |
23 | A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces | JCR | Food science & nutrition | 1402 | 12 | 13 | 3.553 |
24 | بررسی تأثیر افزودن عصارە گیاه اروانه بر خصوصیات کیفی بستنی | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1402 | 12 | 3 | |
25 | The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture | JCR | Heliyon | 1402 | 10 | | 4.0 |
26 | Freeze-dried persimmon peel: A potential ingredient for functional ice cream | JCR | Heliyon | 1402 | 10 | 3 | 4.0 |
27 | A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1402 | 223 | | 8.025 |
28 | Physicochemical and nutritional characteristics of nutrition bar fortifed with cowpea protein | JCR | Journal of Food Measurement and Characterization | 1402 | | | 3.006 |
29 | Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt | JCR | chemical and biological technologies in agriculture | 1402 | 10 | 3 | 4.839 |
30 | Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream | JCR | Food science & nutrition | 1401 | 11 | 4 | 3.553 |
31 | Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit | JCR | Chemical and Biological Technologies in Agriculture | 1401 | 10 | 16 | 6.6 |
32 | Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid | JCR | Foods (Basel, Switzerland) | 1401 | 11 | 23 | 5.561 |
33 | Preparation of solid lipid nanoparticles and nanostructured lipid carriers containing zeaxanthin and evaluation of physicochemical properties | JCR | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 1401 | 641 | | 5.518 |
34 | The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef | JCR | Food bioscience | 1401 | | 47 | 5.318 |
35 | Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams | JCR | FOOD HYDROCOLLOIDS | 1401 | 130 | | 11.504 |
36 | تغییرات خواص حرارتی، بافتی، رنگ و ریزساختار اولئوژل ساخته شده از موم زنبورعسل با روغن هستۀ انگور تحت تأثیر نرخ سردکردن و غلظت اولئوژل کننده | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1401 | 11 | 1 | |
37 | Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties | JCR | Foods (Basel, Switzerland) | 1401 | 11 | 13 | 5.561 |
38 | Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts | JCR | chemical and biological technologies in agriculture | 1401 | 9 | 61 | 4.839 |
39 | بررسی تأثیر صمغ کتیرا و کاراگینان بر پایداری، ویژگی های رئولوژیکی و حسی خامه پاستوریزه | scopus | علوم و صنایع غذایی ایران | 1401 | 19 | 127 | |
40 | تحلیل ابعادی و تجربی فرآیند فشار هیدرواستاتیک بالا مطالعه موردی: بکارگیری اعداد بی بعد درآزمون رئولوژیکی نشاسته ارزن | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1401 | | | |
41 | Evaluation of in vitro release of zeaxanthin-containing nanocarriers | سایر | Journal of Biological Studies | 1401 | 5 | 3 | |
42 | Preparation of vitamin D3-loaded oil-in-water-in-oil double emulsions using psyllium gum: optimization using response surface methodology | JCR | Chemical and Biological Technologies in Agriculture | 1401 | 9 | | 4.839 |
43 | مدل سازی کینتیک تغییر رنگ گوشت شترمرغ حین سرخ شدن عمیق به کمک پردازش تصویر | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 111 | |
44 | بررسی تاثیر استفاده از پودر عصاره چوبک بر ویژگیهای فیزیکوشیمیایی و حسی شیر یخ | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 114 | |
45 | مدلسازی ماندگاری پسته تازه رقم بادامی پوشش دهی شده با کیتوزان در شرایط بسته بندی اتمسفر اصلاح شده | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 114 | |
46 | Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1400 | 101 | 9 | 3.638 |
47 | بررسی ویژگیهای فیزیکوشیمیایی و آنتی اکسیدانی پودر عصاره آبی ریزپوشانی شده خرفه با روش خشک کردن پاششی | ISC | فناوری های جدید در صنعت غذا | 1400 | 8 | 3 | |
48 | New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP-Treated Starches: Effect of Starch Type and Industry-Scale Concentration | JCR | STARCH-STARKE | 1400 | 73 | | 2.741 |
49 | بررسی تاثیر ریزجلبک دونالیلا سالینا Dunaliella salina بر ویژگی های فیزیکوشیمیایی و حسی ماست | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 117 | |
50 | بررسی ویژگی های کیفی، بافتی و حسی پنیر سفید ایرانی کم چرب حاوی مخلوط صمغ دانه ریحان با زانتان و گوار | ISC | پژوهش های علوم و صنایع غذایی ایران | 1400 | 17 | 4 | |
51 | Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese | سایر | Carbohydrate Polymer Technologies and Applications | 1400 | 2 | | |
52 | بررسی ویژگیهای فیزیکی دانه ماشک گل خوشهای (Vicia Villosa) و بررسی اثر چربیگیری و تغییرات pH بر ویژگیهای فیزیکوشیمیایی و عملکردی آرد حاصل از آن | ISC | پژوهش های علوم و صنایع غذایی ایران | 1400 | 17 | 4 | |
53 | Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast | scopus | International Journal of Food Studies | 1400 | 10 | 2 | |
54 | Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design | JCR | Journal of Food Measurement and Characterization | 1400 | 16 | 2 | 3.006 |
55 | The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1400 | 10 | 4 | |
56 | مدل سازی پیشگویانه برای تعیین مدت زمان ماندگاری اسنک های غنی شده با دراژه حاوی اسپیرولینا پلاتنسیس | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 121 | |
57 | A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage | ISC | پژوهش های علوم و صنایع غذایی ایران | 1399 | 16 | 3 | |
58 | ایجاد سامانه های ژلی الاستیک پنیر ریکوتا حاوی هیدروکلوئیدها در مغزی زیتون | ISC | علوم و صنایع غذایی ایران | 1399 | 17 | 101 | |
59 | Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum | JCR | Food science & nutrition | 1399 | 8 | 10 | 2.863 |
60 | Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks | JCR | Food science & nutrition | 1399 | 9 | 3 | 2.863 |
61 | بررسی اثر غنی سازی آرد گندم با آرد لوبیا چیتی بر ویژگی های فیزیکی، حسی و ماندگاری کیک اسفنجی | ISC | علوم و صنایع غذایی ایران | 1398 | 16 | 86 | |
62 | بررسی تاثیر بسته بندی بر فروش محصولات غذایی بسته بندی شده | ISC | علوم و صنایع غذایی ایران | 1398 | 16 | 91 | |
63 | The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono- and di-valent salts | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1398 | 147 | | 4.784 |
64 | بررسی ویژگی های رئولوژیکی ژل مخلوط بر پایه صمغ دانه قدومه شهری و ایزوله پروتئین خلر | ISC | علوم و صنایع غذایی ایران | 1398 | 16 | 96 | |
65 | Vicia villosa protein isolate: a new source of protein to make a biodegradable film | scopus | Potravinarstvo | 1397 | 12 | 1 | |
66 | Characterizations and rheological study of the purified polysaccharide extracted from quince seeds | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1397 | 99 | 1 | 2.379 |
67 | بهینه یابی شرایط استخراج ترکیبات آنتی اکسیدانی و پلی فنولی عصاره گیاه متکا (Ferulla Persica) با استفاده از روش سطح پاسخ (RSM) | ISC | علوم و صنایع غذایی ایران | 1397 | 15 | 85 | |