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1
Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces
Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces
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Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces

Arab amirabadi, َAlahyar ; MOOGOUEI, ROXANA ; Sadjadi, Nooshin

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2020-05, Vol.17 (101), p.131-143 [Periódico revisado por pares]

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2
Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches
Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches
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Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches

nadian, narges ; Azizi, MohammadHossein ; Abbastabar ahangar, Hossein ; Arabi, Azam

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2022-05, Vol.19 (123), p.175-187 [Periódico revisado por pares]

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3
Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior
Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior
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Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior

Ahmadi Kabir, Jaleh ; Azizi, Mohammad Hossein Azizi ; abbastabar ahangar, hossein ; Arabi, Aazam

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2022-06, Vol.19 (124), p.359-369 [Periódico revisado por pares]

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4
The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake
The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake
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The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake

javaheripour, negin ; Lida Shahsevani Mojarad, Lida ; MAHDIKHANI, SHADI ; Inanloo, Yaser

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2022-01, Vol.18 (119), p.375-392 [Periódico revisado por pares]

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5
A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples
A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples
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A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

Gholampour Azizi, Issa ; Arjmandi, Javid ; Ahmadi, Sanaz ; Rouhi, Samaneh

Majallah-i dānishgāh-i ʻulūm-i pizishkī-i Qazvīn, 2020-10, Vol.24 (4), p.366-373

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6
Fabrication and Characterization of Molecularly Imprinted Microspheres as Highly Effective Sorbent for Fast and Selective Solid Phase Extraction of Nicotinamide in Beef and Wheat Flour Samples
Fabrication and Characterization of Molecularly Imprinted Microspheres as Highly Effective Sorbent for Fast and Selective Solid Phase Extraction of Nicotinamide in Beef and Wheat Flour Samples
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Fabrication and Characterization of Molecularly Imprinted Microspheres as Highly Effective Sorbent for Fast and Selective Solid Phase Extraction of Nicotinamide in Beef and Wheat Flour Samples

Riazi, Alireza ; Farhoosh, Reza ; Poorazrang, Hashem ; Scaman, Christine ; Raftani Amiri, Zeynab ; Sharif, Ali

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2021-12, Vol.18 (120), p.317-334 [Periódico revisado por pares]

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7
Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack
Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack
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Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack

ghiafeh shirzadi, Asiyeh ; varidi, mohammad javad ; Milani, Elnaz

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2020-10, Vol.17 (105), p.1-14 [Periódico revisado por pares]

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8
Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map
Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map
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Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map

Foroozani, Behnam ; bagherpour, hossein ; zaboli, khalil

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2020-04, Vol.17 (99), p.45-54 [Periódico revisado por pares]

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9
Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat
Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat
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Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat

Maryam Kiumarsi ; Mahdi Kadivar ; Reza Zareie ; Majid Talebi

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2017-02, Vol.5 (4), p.383-394 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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10
Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology
Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology
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Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology

Rezaei, Mojgan ; Goli, Mohammad

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2021-03, Vol.17 (109), p.9-20 [Periódico revisado por pares]

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