Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process

Bilayer bioactive film based on sage seed gum-pea protein isolate/electrospun zein loaded with cumin essential oil: characterization, biodegradability and release study

Effect of Balangu seed mucilage/gelatin coating containing dill essential oil and ZnO nanoparticles on sweet cherry quality during cold storage

Bioactive multilayer film based on the sage seed gum-gelatin, TiO2 and electrospun zein fibers encapsulating pomegranate peel extract

Eco-friendly nanocomposite biofilm based on sage seed gum/gelatin/TiO2: Fabrication and characterization

Bioactive electrospun zein fibers integrated with ZnO nanoparticles: In vitro investigations

Electrospun zein fibers loaded with pomegranate flower extract: Characterization and release behavior

Fabrication and characterization of novel biodegradable films based on tomato seed mucilage and gelatin plasticized with polyol mixtures

Biodegradable active composite film based on pea protein isolate, sage seed gum, and cumin essential oil: Fabrication and characterization

Novel Green Method for Enhancing the Extraction Efficiency of Bioactive Compounds: Falcaria vulgaris Extract

A computer vision system and machine learning algorithms for prediction of physicochemical changes and classification of coated sweet cherry

Characterization of nanocomposite films based on tomato seed mucilage, gelatin and TiO2 nanoparticles

Tomato seed mucilage-whey protein isolate coating enriched with shallot essential oil: Effect on quality changes of the trout fish fillet during cold storage

Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality

Development of ohmic-assisted green extraction technique with ultrasonic and microwave pretreatments: Burdock (Arctium lappa L.) root extract

Effect of tomato seed mucilage coating enriched with shallot essential oil on frozen rainbow trout (Oncorhynchus mykiss) fillet quality

Development of eco-friendly cellulose acetate films incorporated with Burdock (Arctium lappa L.) root extract

Modeling of microwave- and ultrasound-ohmic-assisted hydro-distillation extraction of the Pimpinella anisum essential oil

Fabrication and characterization of cellulose acetate film containing Falcaria vulgaris extract

Ohmic heating extraction of radish (Raphanus sativus L.) leaf extract: Numerical optimization and kinetic modelling

Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties

Influence of the mucilage and chia seed (Salvia hispanic a L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time

Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract

Effect of ultrasound and microwave pretreatments on extraction of anise (Pimpinella anisum L.) seed essential oil by ohmic-assisted hydrodistillation

Characterization of Alginate-Gelatin Edible Film Containing Anise (Pimpinella anisum L.) Essential Oil

Evaluation of key parameters during ohmic-assisted hydro-distillation of essential oil from aerial part of yarrow (Achillea millefolium L.)

Evaluation of physicochemical, mechanical, and antimicrobial properties of gelatin-sodium alginate-yarrow (Achillea millefolium L.) essential oil film

Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling

valuation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System

Effect of gelatin–alginate coating containing anise (Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini (Cucurbita pepo L.) fruit during storage

Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation

Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images

Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants

Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation

Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic

Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods

Applying Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network to the Prediction of Quality changes of Hawthorn Fruit (Crataegus pinnatifida) during Various Storage Conditions

Application of neural-fuzzy inference system (ANFIS) and fuzzy logic for prediction of physicochemical changes and classification of coated sweet lemon during storage

بررسی تاثیر پوشش‌دهی با صمغ فارسی حاوی روغن شاهدانه بر تغییرات جرم و حجم انگور با استفاده از سیستم‌های بینایی ماشین و یادگیری ماشین

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape

Evaluation of physicochemical characterization of hawthorn (Crataegus pinnatifida) during various storage conditions and modeling of changes using kinetic models

Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System

Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage

Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique

Vitamin protection by Alginate-Whey Protein Micro Gel (AL-WPC MG) as a novel microcapsule against gastrointestinal condition; case study: B-complex vitamins.

Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage

Development of quality grading system based on image processing for hawthorn classification during various storage condition (cold, refrigerator and room)

Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network

Mechanical, stability and release properties of riboflavin and biotin encapsulated alginate-whey protein micro gels

Heterogeneous modification of softwoods cellulose nanofibers with oleic acid: Effect of reaction time and oleic acid concentration

Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites

Simulation of ascorbic acid release from Alginate-whey protein concentrates Microspheres at the simulated gastrointestinal Condition using netlogo platform

Study on Effect of the Polyethylene Terephthalate/Nanoclay Nanocomposite Film on the Migration of Terephthalic Acid into the Yoghurt Drinks Simulant

Evaluation of the kinetics of ascorbic acid (aa) Release from alginate-whey protein concentrates (al-wpc) microspheres at the simulated gastro Intestinal condition

Identification of cardamom encapsulated Alginate–whey protein concentrates microcapsule release kinetics and mechanism during storage stew process and oral consumption

Development of bacterial cellulose based slow-release active films by incorporation of Scrophularia striata Boiss. Extract

Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties

Determination of quality and spoilage of milk by synthesized polypyrrole–ag nanocomposite fiber at room temperature

Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions

Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions

Migration of ohmic heating electrode components into a food

An agent-based simulation of a release process for encapsulated flavour using the NetLogo platform

A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer

Investigation of encapsulated diacetyl colloidosome release profile as a function of sintering process and release media properties

Evaluation of diacetyl encapsulated alginate-whey protein microspheres release kinetics and mechanism at simulated mouth conditions

ترکیبات زیست فعال گیاهی و کاهش عامل خطر سرطان

Food packaging and cancer prevention

Investigation of probiotic protein bars effects on health

Novel methods of food defrosting: Ohmic assisted defrosting

Methods of extracting Pimpinella anisum essential oil and evaluation of compounds, antioxidant activity and antimicrobial and medicinal effects

Application of medicinal plants for production of cold beverages

Methods of extracting Achillea millefolium essential oil and evaluation of compounds, antioxidant activity and antimicrobial and medicinal effects

Investigating of the effect of the transgenic products and establishing biosafety on food security and production stability

Characterisation of visual and physical properties of pomegranate foam using image analysis

Production of riboflavin encapsulated alginate-whey protein powder and influence of drying on the retention of active agent and powder properties