| 1 |
Combined effects of guar gum based edible coating and sonication on quality of fried potato slices
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Journal of Food and Bioprocess Engineering
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| 2 |
Study on the quality characteristics of cooked faba beans as affected by microwave treatment
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Journal of Food and Bioprocess Engineering
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| 3 |
Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study
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علوم و صنایع غذایی ایران
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| 4 |
تأثیر پیش‌تیمار مایکروویو بر جذب روغن و ویژگی‌های کیفی و حسی برش‌های سیب‌زمینی سرخ‌شده
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فرآوری و نگهداری مواد غذایی
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| 5 |
استفاده از مایکروویو برای بهبود کیفیت و کاهش زمان سرخ شدن برش‌های کدوخورشتی
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علوم غذایی و تغذیه
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| 6 |
Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans
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Ultrasonics Sonochemistry
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| 7 |
Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices
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ULTRASONICS SONOCHEMISTRY
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| 8 |
Effect of sonication and edible coating on total phenolic content, antioxidant capacity, and physical characteristics of infrared-dried sweet cherries
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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| 9 |
One-pot synthesis of pyrimidines under solvent-free conditions
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compets rendus chimi
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| 10 |
N,N,N 0 ,N 0 -Tetrabromobenzene-1,3-disulfonamide and Poly(N-bromo-Nethylbenzene-1,3-disulfonamide) as Mild and Efficient Catalysts for Solvent-free Synthesis ofN-Cyclohexyl-2-aryl(alkyl)-imidazo[1,2-a] pyridin-3-amine Derivatives
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JOURNAL OF HETEROCYCLIC CHEMISTRY
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| 11 |
تاثیر انباشت تحقیق وتوسعه داخلی و سرریز تحقیق وتوسعه خارجی بر رشد بهره وری کل عوامل تولید بخش کشاورزی ایران
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مطالعات اقتصادی کاربردی ایران
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