مقالات مجله علوم و صنایع غذایی ایران، دوره 23، شماره 174 منتشر شد

چهارشنبه، 14 مرداد، 1405

مجموعه مقالات مجله علوم و صنایع غذایی ایران، دوره 23، شماره 174 که در سال 1405 منتشر شده بود با تعداد 25 مقاله در پایگاه سیولیکا (CIVILICA.com) نمایه سازی و منتشر شد.
مجله علوم و صنایع غذایی ایران (Journal of food science and technology (Iran)) توسط دانشگاه تربیت مدرس با همکاری انجمن علوم و صنایع غذایی ایران به صورت ماهانه از سال 1382 منتشر می شود.

لیست و عناوین مقالات نمایه شده از دوره 23، شماره 174 این ژورنال به صورت زیر می باشد:

1. The effect of adding alcoholic extract of grape seed on some indicators of oxidation and microbial contamination of cooling preserved beef

2. Antiparasitic Activity of Medicinal Food Plants (Allium sativum, Punica granatum, and Carica papaya) against Intestinal Parasites: Phytochemical, Nutritional, and In Vitro Evaluation

3. Evaluation the level of Cu, Zn, Fe, and Pb in instant coffee available in Iraqi market

4. A Critical Review of Microfungal Contamination in Cultivated Edible Mushrooms: Sources, Pathogenicity, and Integrated Management

5. Estimation of some total secondary metabolites and profile of polyphenols of grape seeds by HPLC techniques

6. Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch

7. A Comparative Study on the Effects of Nano- and Microplastics on Nutrient Element Accumulation and Physiological Performance in Arugula (Eruca sativa L.): Implications for Food Crop Safety

8. Evaluation of the Inhibitory Effects of Biological Agent (Trichoderma), Chemical Agent (Beltanol), and Nanocoatings (Nano-Chitosan) in Controlling Fusarium solani Fungus)

9. Evaluation of the antioxidant activity of pomegranate peel and green tea tannins loaded with nanoparticles in cryopreserved burgers

10. Post-Harvest Processing of Okra (Abelmoschus esculentus L.): A Comparative Review of Drying, Freezing, and Emerging Fermentation Approaches on Phytochemical Stability and Bioactivity

11. Quantification of Major Sugars in Natural and Commercial Honey Varieties Using High-Performance Liquid Chromatography