Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates by Adeleh Mohammadi, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Seid Mahdi Jafari

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Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder by samira Amin-Ekhlas, mohammadreza Pajohi-Alamoti, Fakhreddin Salehi

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Use of microwave for change in rheological properties of Balangu seed mucilage by Fakhreddin Salehi, Kimia Samary, Maryam Tashakori

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Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process by Fakhreddin Salehi

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Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation by Somayeh Rahimi, Mohaddeseh Mikani, Mojtaba Roustaee

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Evaluating the criteria for flour quality based on Fuzzy DEMATEL by Mohammad Noshad, Mohammad Hojjati

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